About: Gnocchi are one of many pasta shapes made fresh in-house daily at Solare. The pillowy potato shapes are delightful with an array of sauces, including cream sauce, tomato sauce, or meat sauce. At Solare, they are served with a fresh tomato sauce and smoked scamorza cheese
Cook Tip: Chef Stefano Ceresoli recommends using old potatoes for this recipe. At the restaurant, he uses Kennebac potatoes, which are moister than regular baking potatoes and don't fall apart in boiling water.
Place a steaming rack in a large pot and bring a small amount of water to boil beneath it. Add the potatoes and steam until almost tender, being careful not to undercook. Remove potatoes from pot and let cool. Peel potatoes and squeeze out exess water. Using hands, mix potatoes with egg yolks, flour, parmesan, and salt and pepper until forms dough. On a clean, floured work surface, roll out dough into long, snake-like rolls, dusting with flour if needed. Cut dough into 1" wide pieces and set aside until ready to serve.
To serve, bring a large pot of salted water to boil and add the gnocchi. Cook 1 to 1 1/2 minutes, until shapes are just warm. Strain gnocchi, toss with sauce of your choice, and serve.
The cooking time for gnocchi is very short, as the potatoes are already cooked. The cooking process simply heats the forms and cooks the egg yolks, which help the forms stay together.
4 lb. potatoes
3 egg yolks
1/2 lb. flour
1/4 C. grated parmesan cheese
to taste, salt and pepper