3 large baking potatoes
3 egg yolks
1½-2 cups flour (or as much as you need to get to a soft rolling consistency) – use “00” flour, which is available in supermarkets in Israel now.
1 teaspoon salt
Freshly grated Parmesan cheese (as much as you want!)
How to do it
1. Take a deep breath and believe that this isn’t as difficult as you think.
2. Preheat the oven to 200°C (400°F) and place the unpeeled, washed and dried potatoes on a baking tray. Bake for about 1 hour or until completely soft – a fork should very easily slide into a potato. If you have time, allow the potatoes to cool and refrigerate overnight (recommended).
3. Cut the potatoes in half and scoop the potato out of the skin. Place in a bowl and mash until smooth. Add the yolks and salt and mix, and then add the flour, slowly mixing with a spoon until the dough reaches a soft but pliable consistency, and then use your hands to mix (the dough may be a little uneven, and not necessarily completely smooth like bread dough – this is fine.)
4. Divide the dough into four pieces. Dust a rolling surface and a wooden rolling pin with flour, and dust your hands with flour as well. Roll each piece into a long sausage of about a 2cm (just under 1 inch) diameter. The dough should be quite soft, so be gentle. With a small, sharp knife cut pieces that are about 1 cm long (half an inch). Don’t stress about exact sizes – this is a rustic dish and doesn’t have to look magnificent. Repeat the process for all the dough.
5. Place the gnocchi pieces on trays lines with baking paper and place in the freezer for about an hour (or longer as needed – they freeze well for a few days).
6. In a large pot, bring about 2 liters of salted water to the boil. Drop about half the gnocchi in the water. When they all rise to the surface of the water, remove them carefully with a slotted spoon allowing all the water to drain, and place in a dish. This will take only a few minutes. Repeat with the rest of the gnocchi.
7. Serve with a simple tomato sauce.
Serves about 4.