Homemade Potato Gnocchi
from https://www.seriouseats.com/

Gnocchi is a pasta like dumpling. It is typically made from cooked potato, flour and eggs, though other variations can be found throughout Italy and along its borders. One popular variation is found in Tuscany where gnocchi are made from ricotta cheese, flour and chopped spinach or herbs. Gnocchi made from semolina, cornmeal or breadcrumbs can also be found in other parts of Italy.

Some other popular types of gnocchi are Ricotta cheese, Sweet Potato, Pumpkin and Spinach.

You boil gnocchi in salted water, like pasta and serve them with a sauce. Sauce options are almost unlimited. Marinara, pesto, browned butter and sage, meat gravy, butter and cheese, or plain as an accompaniment to a hearty meat dish are all possibilities.

The biggest trouble with gnocchi seems to be the pronunciation. The G is not a silent G, so avoid calling them ‘nokki’. The Italian gn is closer to the Spanish tilde (ñ), so try to pronounce it as niokki.

3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork
3 large egg yolks, lightly beaten
1 cup all purpose flour (4 1/2 ounces; 128g), divided, plus more as needed and for dusting
1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

Adjust oven rack to middle position, and preheat oven to 450°F (232°C). Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes. Transfer potatoes to a work surface; if making the dish start-to-finish, leave oven on. Using tongs to hold hot potatoes, slice each in half lengthwise.

Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes.

Drizzle egg yolks all over. Sprinkle with 1 1/2 teaspoons salt.

Scoop 3/4 cup (100g) flour into a fine-mesh sieve and tap to dust flour all over potatoes.

Using a pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato.

Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.

Scoop remaining 1/4 cup (30g) flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together; make sure to simply fold and press down and avoid the smearing motion more commonly used when kneading bread. Add additional flour as necessary to achieve a dough that's tender and moist yet can hold its shape, but not wet and sticky (whether you need more flour, and how much you might need, will depend on natural moisture content of the potatoes you use, which is highly variable, but a dough that's too wet and pasty is prone to falling apart when boiled and baked later). If too much flour is added the gnocchi can be heavy and gummy.

Note: You want to avoid overworking the potatoes, which can lead to dense and gummy gnocchi

Dust potato dough all over with flour and gently form into a log.

Clean work area well and dust with fresh flour. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking.

Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. Roll the nuggets, one at a time, down a gnocchi board or the tines of the fork. Use your thumb to propel them downward. This creates ridges on one side of the nugget and a groove on the other.

Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough. If not cooking recipe start-to-finish, baking sheet of gnocchi can be transferred to the freezer at this point.

Yields about 2 pounds