Easy Homemade Gnocchi Recipe

Preheat the oven to 400°F.

Prick the potatoes all over with a fork then bake directly on the middle oven rack for approximately 60 minutes, or until they can easily be pierced with a fork. Set aside until cool enough to handle.

While still warm, slice the potatoes open and use a spoon to scoop out the flesh. Process through a potato ricer or food mill, or alternatively, use a fork or potato masher to mash them up, then transfer to a large, wide bowl or spread out on a work surface to cool.

When no longer steaming, add the egg yolks, nutmeg, parmesan cheese, salt, potato starch and flour to the bowl, then use a fork or wooden spoon to mix until just combined.

Once the mixture starts coming together, transfer to a clean work surface and knead it a few times until it forms a pliable ball. Be careful not to over-mix, as it will cause the gnocchi to become tough.

Dust two sheet pans liberally with flour, and then dust your work surface. Cut one small piece of dough at a time and roll out to about a 3/4 inch thick rope.

Use a knife to cut 3/4 inch pieces, then transfer to the sheet pans in an even layer. Repeat with the remaining dough.

Gnocchi can be frozen at this stage on the sheet pan, then transferred to a zip top bag and be kept in the freezer for up to 6 months.

Bring a large pot of water up to a rolling boil and season with salt.

Give the gnocchi a gentle stir, then wait for them to float. Once they’ve risen, let them cook for about 30 seconds more, then use a spider or big slotted spoon to remove them from the pot.

Toss with the sauce of your choice and serve!