Potato gnocchi are a great comfort food. Made mostly from mashed potatoes with a little egg yolk and flour they can be served with very little or the whole works. I love gnocchi with butter & parmesan but I will eat them with any kind of sauce really. The next time that you are making mashed potatoes, boil an extra pound or so, then add an egg yolk or 2 and a cup or so of flour. I’m sorry that I don’t have exact proportions but the recipe varies depending on how fluffy your mashed potatoes are. In the photos below I added 2 egg yolks and 1 and 1/2 cup of flour to the amount of potatoes in the bowl.

I add just enough flour so that there is some elasticity in the dough and it doesn’t feel sticky anymore. Then I roll out the dough with my fingers into long strands and then I cut the dough into little inch long pieces that kind of look like pillows. While you are working keep the cut gnocchi on a floured surface or they will stick. When you are done rolling and cutting bring a large pot of salted water to boil and put them in to boil. Don’t crowd the pot too much. When they float to the surface they are done. Once cooked I remove to a bowl and toss them with butter so that they don’t stick together. In the photo below they are being served under seared top sirloin strips in a goat cheese, sun dried tomato and pesto cream sauce. Sounds like the ultimate comfort dinner with a nice green salad and a bottle of Chianti.