Unbleached white flour 2 1/4 cups/ 265 g
Large eggs 3 or 2 large eggs and 2 egg yolks
Prepare the dough:
Sift the flour onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork.
Draw in flour from the sides and continue to mix until it is well blended.
Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm.
It may be necessary to add more flour to achieve this.
Shape the dough into a ball, cover it with a kitchen towel, and let it rest for 15 minutes.
Knead the dough again for 5-10 minutes until very smooth and pliable.
Cover the dough and let rest for 20 minutes.
Rich Potato Gnocchi
Potatoes (preferably, not fresh) 3 lbs
Plain flour 2 cups
salt 1 tsp
Pinch of white pepper
Pinch of grated nutmeg
Parmesan or pecoreno cheese 1 cup/ 1/4 lb
Fill a saucepan with water and a pinch of salt. Bring to a boil and cook for approximately 20 minutes or until tender. Drain the water and allow the potatoes to cool. Peel and then mash the potatoes. This can be done a day ahead if the potatoes are covered and refrigerated.
Combine the flour, eggs, salt, white pepper, nutmeg and parmesan, and then stir the mixture into the mashed potatoes.
Knead the mixture until you have a workable dough. Flour the work surface.
Cut the dough it into eight parts. Shape each part into a thick strip. Cut each strip lengthwise into one-inch parts and shape it with a fork or garganelli maker.
Fill a pot with water and a pinch of salt. Bring the water to a boil and then place the gnocchi into the pot. Be careful not to overcrowd the pot. If cooking only a portion of the gnocchi, place it in a warm bowl when ready and cover. Then place the remaining gnocchi into the boiling water and cook.