Gnocchis de pommes de terre maison

Ingrédients

• 2 pounds Russet baking potatoes (about 3 or 4 potatoes)
• 2 egg yolks (lightly beaten)
• 2 cups all-purpose flour (plus more as needed)
• 1 teaspoon fine sea salt
• Freshly grated parmesan cheese

Préparation

1. 1

   --- To make the gnocchi: ---

2. 2

   Heat the oven to 400 degrees. Poke the potatoes a few times with a fork and place directly on the oven rack. Bake about 1 hour and 20 minutes, or until tender when pierced.

3. 3

   When the potatoes are cool enough to handle, remove the skins (or scoop the flesh out with a spoon). Push them through the large holes of a food mill or ricer into a large bowl, or mash them by hand with a potato masher or fork.

4. 4

   Add the salt, egg yolks and 2 cups flour and mix together to form a shaggy dough. Turn the mixture out onto a floured surface and knead, adding a little more flour if needed, until the dough is soft and smooth.

5. 5

   Divide the dough into portions the size of the palm of your hand. On a floured surface, roll each into a rope about 1/2-inch thick. Cut into 1-inch lengths. Roll each wad of dough firmly over a gnocchi board or the concave side of a fork. Arrange the gnocchi on a floured baking sheet as you go.

6. 6

   Bring a large stockpot of salted water to a boil. Drop the gnocchi, in batches, into the water and boil until they bob to the surface, about 3 minutes. Scoop out the cooked gnocchi into a colander set over a bowl to drain. Scoop out ¼ cup of the cooking water and reserve.

7. 7

   To serve, stir a about a tablespoon of reserved cooking water into the pesto sauce until it's smooth. Toss the gnocchi gently with the sauce in a serving bowl, and top with grated Parmesan.