• Food

  
  • Menus & Collections
  • © Add Sparkle to Your Summer
  • Quick & Easy
  • Cooking School
  • Entertaining
  • Kids Cooking
  • © Think sugar, use SPLENDA®
  • My Recipe Box

In large saucepan of boiling salted water, cover and cook potatoes until tender, about 30 minutes. Drain and let cool enough to handle, about 10 minutes. Peel and place in large bowl; refrigerate until cold, about 30 minutes.

Using medium disc of food mill or ricer or with potato masher, press potatoes into bowl to make 8 cups (2 L) unpacked. With fork, mix in egg yolk, parsley, minced herbs and salt. With wooden spoon, mix in 2 cups (500 mL) of the flour, 1 cup (250 mL) at a time. Turn out onto unfloured work surface. Knead to form soft, slightly sticky, spongy dough.

Divide dough into 8 pieces. Roll out each into 20-inch (50 cm) rope about 3/4 inch (2 cm) thick; cut each into 1/2-inch (1 cm) lengths. On work surface, toss with remaining flour; transfer to lightly floured rimmed baking sheet. (Make-ahead: Freeze for 2 hours or until firm; using metal spatula, scrape into freezer bags and freeze for up to 2 weeks.)

Fill large bowl with ice water. In large saucepan of boiling salted water, cook gnocchi, in 3 batches, just until tender, about 3 minutes. With slotted spoon, remove to ice water and stir until cold. Using slotted spoon, immediately remove from ice water to towel-lined tray; arrange in single layer and pat dry. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)

In large nonstick skillet, heat half of the butter over medium-heat; fry gnocchi, in 3 batches, stirring occasionally and adding remaining butter as necessary, until golden, about 5 minutes. Transfer to warmed serving bowl.