How to Make Gnocchi

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Turn four simple ingredients—potatoes, flour, egg yolk and salt—into light and fluffy homemade gnocchi (that's "NYOH-kee"). With these step-by-step instructions, you'll learn how to make gnocchi so you can give the delicious gift of homemade pasta to your family and friends. Buon appetito!

How To Make Homemade Gnocchi Step-by-Step

Step 1: Scoop the insides out of baked potatoes and press them through a potato ricer fitted with a fine disc onto a clean counter. (If you don't have a ricer, mash the potatoes until smooth.)

You can also use sweet potatoes, like in this recipe.

Tip: Press the potatoes through the ricer while they're still hot.

Step 2: Gather the potato into a mound on the counter, sprinkle with salt and let cool, about 15 minutes. Then, pour egg yolk over the cooled potato and sprinkle with flour.

Step 3: Use a bench knife or metal spatula to gently fold the flour and egg into the potatoes until combined (it will not look like dough at this point).

Step 4: Gently squeeze, knead and pat the dough until it holds together and resembles biscuit dough or cookie dough. The dough will be a little sticky; if it's very sticky, add more flour, about 1 tablespoon at a time, as necessary. Be careful not to overwork the dough; overworked dough will yield tougher gnocchi.

Tip: Don't add too much flour or the gnocchi will be tough.

Step 5: Pat the dough into a 1-1/2-inch-thick disk and then divide it into 4 equal pieces.

Step 6: Working on a lightly floured surface with lightly floured hands, roll each portion into a 24- to 26-inch-long "snake," 1/2- to 3/4-inch wide. Start at the center of the dough and roll out using your fingertips and very light pressure; gently pull the dough out as you roll.

Tip: Use a gentle touch when rolling the dough, you want tender gnocchi.

Step 7: Cut the snake into 3/4-inch pieces.

Step 8: Use your fingertip to make an indentation (or "dimple") in the center of each gnocchi. Place the gnocchi on a lightly floured baking sheet as they are made. Cook about one-quarter of the gnocchi at a time in a large pot of boiling water. When they float to the top, transfer to a parchment or wax-paper lined baking sheet. Serve warm tossed with your favorite homemade or jarred sauce, or use them in your favorite recipe.

Tip: A bonus of making potato gnocchi: It's easy to make ahead! Toss cooked gnocchi with olive oil and refrigerate in a single layer for up to 2 days. Or freeze cooked gnocchi in a single layer on a lined baking sheet, transfer to an airtight container and freeze for up to 3 months. Defrost in the refrigerator, then reheat gnocchi in boiling water until they float.

Pictured recipe: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi Topping Ideas

Gnocchi is the perfect base for your favorite flavors. It's a pasta at heart so consider all the ways you might top spaghetti. Here is a starting list.

• Proteins: Turkey sausage, shrimp, chopped chicken, white beans, bacon, crab, chorizo
• Vegetables: Spinach, chopped asparagus, peas, leeks, cherry tomatoes, zucchini ribbons, chard, artichoke, diced carrots, mushrooms, onion
• Cheese: Mozzarella, Parmesan, goat cheese, blue cheese, gorgonzola, feta
• Sauces: Cream, tomato, browned butter, olive oil, lemon juice, pesto, garlic
• Herbs: Crisped sage, chives, basil, rosemary

Watch: Turn your homemade gnocchi into a skillet dinner!

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Original article and pictures take http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/kitchen_tips_techniques/how_to_make_homemade_gnocchi?socsrc=ewpin_homemadegnocchi&crlt.pid=camp.ceOebfG9izke site