Potato Gnocchi

Preheat the oven at 210 ºC

Wrap 2 kg of starchy potatoes in aluminum foil

Bake the potatoes for about 45m, until fork-tender

Peel the potatoes while still hot

Pass the potatoes through a sieve into a large bowl

Separate 4 egg yolks from the whites in a bowl

Make a well in the middle of the potatoes and place the egg yolks

Sift 300 g of all-purpose flour over the potatoes

Add 1 tsp of salt and ½ tsp of black pepper powder. Mix until uniform

Transfer to a clean surface and knead the dough until it is homogeneous and doesn't stick to your hands. If needed, add more flour, 1 tbsp at a time, to obtain this consistency, being careful to not make the dough too heavy

Divide the dough into small portions and make 3 cm thick rolls. Cut each roll into 3 cm long pieces

Bring water to a simmer in a medium pot and add 2 tbsp of vegetable oil

Add salt to taste. Cook the gnocchi until they float. The potato gnocchi is ready

Enjoy with your favorite sauce!