Potato gnocchi perfect recipe

In a large pot of salty water, boil potatoes with their skins (the skins prevent  the potato to absorb excess of water) for about 20 minutes, or until they are well cooked.

Use a toothpick and run through a potato, if it enters without effort they are ready and well cooked. Remove potatoes, skin them and drain well  in a colander.

Mash the potatoes with a potato ricer.

Make a mound of potatoes on a flowered working surface and dig a fountain in the middle. Add  the flour, egg yolks, nutmeg, salt, and pepper.

Incorporate ingredients using a fork.

Mix until well combined.

When all ingredients are well incorporated, gather dough together to form a ball and transfer on the refrigerator for 10 minutes.

The mixture has to be firm but yielding, light, airy and soft. An excess of flour will make your gnocchi too dry, heavy and stodgy, while on the other hand a lack of consistency will make your gnocchi melt in boiling water. To test if the dough is the correct consistency, check if the dough holds together, and doesn’t stick to your hand or working surface. If not, add more flour, but little by little.

Sprinkle some flour in a large work surface.

Shape each piece  into a long sausage like roll,then cut into 2 inch long pieces.

To make ridges, gently roll each piece against the back tines of a fork, then arrange in a single layer on prepared baking sheets. Ridges are optional, but they are not only just ornamental. Their job is to detaing more condiment and turn gnocchi into a real yummy dish.

Bring a large saucepan of salty water to the boil. Boil gnocchi, a few at the time, dropping them on the boiling water and cook until they rise to the top (it will take about 2-3 minutes) then remove gently with a perforated spoon.

Season with you fav condiment.