Gnocchi is a form of Italian pasta with its origins in the Middle East and introduced to Italy during Roman times. You can buy ready-to-cook gnocchi, but here we describe how to make potato gnocchi at home.
Wash the potatoes and pierce multiple time with a fork (to allow steam to escape during cooking).
Roast the potatoes on a rack for 45 minutes.
When just cool enough to handle, cut in half and scoop out the potato flesh.
Use a ricer (or masher) to mash the potatoes, but keep them aerated. Allow to cool.
Lightly whisk the egg yolks, nutmeg, and seasoning
Spread the riced potato on a large flat surface and drizzle over the egg yolks.
Sprinkle a cup of flour over the mixture and fold to combine.
Add more flour and fold until it gets firm enough to work with and roll out. Probably only need another half cup.
The combining and folding should only take 3 minutes or so. It is important not to knead too much. We only want to mix the ingredients, not develop the gluten.
Cut off about a 1/8 of the dough and roll into a cylinder of 15mm in diameter.
Cut cylinders into 1 cm sections to give the final gnocchi shape.
You can shape the gnocchi further using a fork to make some grooves, depends on how much time you have.
Repeat for the remaining dough.
Bring a large pot of water to the boil. Add a sprinkling of salt.
Add the gnocchi to the boiling water
When individual pieces of gnocchi rise to the top, they are cooked. Scoop them out of the water with a slotted spoon.
Notes
You can freeze to use later, or add directly to your sauce.