Make light, pillowy, fluffy potato gnocchi with just 3 ingredients and a simple method, perfect for eating immediately or freezing. Pair it with a creamy lemon gnocchi sauce (recipe included) or any sauce of your choice!
Clean and boil un-pierced potatoes in salted water for 20-30 minutes until they are fork-tender.
Cool the potatoes slightly, peel them, and use a potato ricer or cheese grater to mash them.
Turn the mashed potatoes onto a clean surface and let them cool. Make a well, add flour and egg yolks, then mix.
Using your hands or a bench scraper, combine the ingredients into a dough until it's just incorporated, soft, smooth, and slightly sticky. Add more flour if necessary, but be careful not to add too much or you'll have dense gnocchi.
Shape the dough into a ball and allow it to rest for a few minutes.
Separate the dough into several even-sized pieces and roll them into long log shapes around 1/2-inch in thickness or roll out the dough and chop it into long strips.
Once you have your logs/strips, then chop them into smaller pieces, around 3/4-inch to 1-inch apart. Use a gnocchi block or fork to create ridges on each piece.
Lay the pieces out, not touching and dusted lightly with flour, across a parchment-lined tray or a lightly floured surface and allow them to rest for 20 minutes.
Bring a pot of salted water to boil and add the gnocchi in small batches. Stir the gnocchi a couple of times to make sure they're not sticking together. Continue to boil until the gnocchi float to the surface. Leave them for a further 15-20 seconds before removing them from the water. This process usually takes between 3-5 minutes.
Once the gnocchi is boiled, you can saute it with a little butter, sage, and cheese or mix it with the sauce of your choice, like the lemon cream sauce below.
Notes
To make perfect gnocchi, avoid using too much flour or over-kneading the dough.
For gluten-free gnocchi, use gluten-free all-purpose flour.
Prepared gnocchi can be refrigerated for up to a day. Uncooked gnocchi can be frozen for up to two months. Cook frozen gnocchi in small batches.
If you store the uncooked dough in the fridge before cooking, it may be more prone to disintegrating when boiled, so pan-frying may be better.