Serves: 3–4
Gnocchi
In Italy, flour is classified by how finely ground it is and how much of the bran and wheat germ have been removed. Doppio zero (00) flour is the most highly refined and is powder soft. If you can’t find it, substitute all-purpose flour.
2 Idaho potatoes, scrubbed
2 egg yolks, lightly beaten
1 cup 00 (extra-fine) flour
1 tsp salt
½ tsp black pepper
1 cup grated Parmesan cheese
Olive oil
6 cups (48 fl oz/1.4 l) pilsner
Oil for frying
4 Tbs butter
Salt and pepper to taste
1 lemon
4 Tbs sour cream
4 Tbs minced chives