Simple Potato Gnocchi From Scratch.

• In the insert of an instant pot, add ¾ cup of water along with the whole potatoes, skin-on.

  Set the pressure to high-pressure and cook the potatoes for 10-12 minutes depending on the size of potatoes.
• After cooking, let the pressure release naturally for 8-10 minutes before turning the potatoes into a sieve to drain and release steam.

  Let the potatoes cool until you can handle them, then remove the skins and place the potatoes into a large mixing bowl.

  Don't mash the potatoes while they are steaming, let them cool until warm but you no longer see steam.
• Using a whisk, fork, or potato ricer, gently mash the potatoes until there are no chunks left.

  Next, create a well in the middle of the potatoes and add the egg yolks, salt, and half of the flour. Use a fork to gentle start combining the mixture into the potatoes.

  Add in the rest of the flour as you go. If the dough seems sticky, add another 2 tbsp of flour.
• Once the dough has come together, turn the dough out onto a lightly-floured work surface and. press the dough together with your hands (not kneading, just gently pressing).

  Cover the ball of dough with your mixing bowl and let it sit on the work surface for 10 minutes or so, to make the dough easier to work with.

  In the meantime, prepare a large baking sheet by dusting it with semolina flour to prevent the gnocchi from sticking.
• After the bench rest, cut the dough ball into 8 smaller pieces. Roll each piece into a roughly 1 ft. log.

  Using a bench knife or sharp knife, cut the log into roughly 20 pieces of gnocchi.

  Optional: roll the cut gnocchi onto the back of a fork to create ridges, or use a gnocchi board.

  Place the gnocchi onto the prepared baking sheet.

storing the gnocchi

• Store covered at room temperature for up to 1 hour before cooking or freeze the gnocchi on the sheet pan in a single layer until frozen, then remove from the baking sheet to a freezer bag for up to 3 months.

  Cook straight from frozen.

cooking the gnocchi

• Bring a pot of water to a boil, then add a big pinch of salt. Cook for 30 seconds to 1 minute, or until the gnocchi floats to the top.

  Remove the gnocchi from the water using a spider or slotted spoon (avoid using a sieve, as gnocchi is fragile).

  Add the gnocchi straight into your favorite sauce or dish after boiling them.