This recipe was part of the dish Chef Lipperman prepared for the Taste for Success Chef Challenge event. Enjoy!
- 1 lb Yukon gold and Russet potatoes, cut in chunks -
- 3 large Egg yolks -
- 1 1/4- 1 1/2 cups all-purpose flour -
- Extra-virgin olive oil -
- Kosher or good sea salt -
- Pepper, freshly ground -
- Nutmeg, freshly grated -
1. Bake potatoes until fully cooked. Halve and scoop out the flesh. Discard the skins and pass the potato through a fine mesh sieve or a potato ricer if you have one. Place the passed potatoes in a bowl and mix the egg yolks in gently. Add 1C of flour, pepper, the salt and nutmeg mixing by hand. Add the additional flour if necessary to form a smooth ball. You may require slightly more or less flour depending on weather and ambient humidity in your home.
2. Boil a fresh pot of salted water. (The gnocchi will need to be cooked immediately once they are formed.)
3. Dust your counter moderately with flour and turn the dough out onto it. Divide your dough into three pieces and roll them into logs approximately 1” thick. The dough should be smooth, supple and not sticky. Cut the gnocchi to desired length and place on a lightly floured tray. Once your gnocchi are formed you can place them into the boiling water, being careful not to dump the dusting flour into the pot. Once the gnocchi have risen to the surface you can scoop them out with a slotted spoon and blot on a towel finally placing them on another tray with a drizzle of good olive oil.
4. Store in the fridge until you are ready to brown off in a pan with a touch of oil. Serve and enjoy!