Put mash into a large bowl.
Add egg yolks, salt and pepper, mix well.
Add flour 1/4 cup at a time combining each addition well.
Turn the sticky dough ball onto a well floured board and sprinkle with more flour.
Press into a rectangle and cut into thin strips.
Flour a cookie sheet liberally.
Roll dough strips into ropes.
Cut the ropes into approximately 1 inch pieces.
Little yummy pillows.
Shape the gnocchi by pressing lightly to the back of a floured fork, indent with your finger or just leave them square.
This looks authentic at least!
My lazy version.
Put them on a tray not touching each other. This is when you can freeze them. Just place the tray in the freezer, when frozen shake off excess flour and put in a bag! See tips for cooking.
TIPS: Cook the gnocchi from frozen. Simply add to a pot of boiling salted water. Boil until they float plus 1-2 mins longer. Eat as-is or transfer to a sauté pan with butter and fry until golden.
- 1.0c mashed potato
- 0.0c flour for the gnocchi
- 2.0c flour for the board and tray
- 2.0 egg yolks
- 1.0pch salt and pepper
- cookie sheet/tray
- knife or pastry scraper