Classic Potato Gnocchi
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Step 1 of 9
Cook and dry the potato
1 of 9
Bake the whole potatoes at 180°C for 60 to 75 minutes, until completely tender. Do not boil them for this house method.
Suggested from the step’s words, “60 to 75 minutes”. Check it at 1 h; the step allows up to 1 h 15 min.
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What you are cooking with
House dough ratio
- 1 kg Floury potatoes, whole, unpeeled; dry baking variety
- 200 g Cake flour, plus only what is needed for the bench
- 40 g Egg yolk, weighed
- 10 g Fine salt
- a light grating, optional Fresh nutmeg