Gnocchi that Melts in Your Mouth

Steps

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1. 1
   Bake the russet potatoes on a wire rack until completely cooked through. Baking causes moisture loss (about a quarter of the water content), which is essential for light gnocchi. Open the potatoes while hot to allow steam to escape.
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2. 2
   Let the baked potatoes cool slightly to release steam, then pass them through a potato ricer while still warm, directly onto a cutting board. Do not use a masher, as it leaves lumps. Smooth texture is essential.
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3. 3
   Remove the potato skins. Continue to air the potatoes as much as possible to allow additional moisture to evaporate. This is crucial for achieving the desired light texture.
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4. 4
   Add flour (half cup of all-purpose or tipo 00 flour), optional Parmesan cheese, and egg yolks (one yolk per pound of potato) to the mashed potatoes.
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5. 5
   Mix the ingredients very gently using a scraper or folding motions, not kneading. Avoid overworking the dough, as this develops gluten and makes the gnocchi heavy. Minimize hand manipulation.
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6. 6
   Gradually add more flour bit by bit until the dough no longer sticks to your hands. Mix gently without overworking. The dough should be smooth and compact.
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7. 7
   Add salt to taste to the dough. Let it rest for 4–5 minutes on a floured board to allow the gluten to relax slightly.
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8. 8
   After resting, cut small pieces and gently roll each into a rope about half an inch thick using both hands.
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9. 9
   Cut the rolled rope into approximately 1-inch pieces, forming pillow shapes. Optionally, create a small dimple with your finger or press with a fork to help absorb sauce.
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10. 10
    Place the cut gnocchi on a lightly floured baking sheet. They can be cooked immediately or frozen for later use. If frozen, cook them directly in boiling water without thawing.
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11. 11
    Bring salted water to a boil. Gently add the gnocchi to the boiling water. They will sink initially and float to the surface when cooked. Remove with a slotted spoon as soon as they float.
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12. 12
    Transfer the cooked gnocchi to a pan with marinara sauce and a splash of pasta water. Gently toss and add fresh basil. Finish with grated Parmesan, black pepper, and a drizzle of olive oil before serving.
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