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1
Preheat the oven to 375F.
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2
Put the potatoes on a baking sheet and cook until fork-tender, 45 minutes to 1 hourcheck them along the way.
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3
Line a rimmed baking sheet with parchment paper.
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4
While the potatoes are still hot, peel and pass them through a food mill or ricer, distributing them in a thin, even layer onto the baking sheet (personally I find that a food mill works better than a ricer because its easier to handle).
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5
Keep the layer as light and fluffy as possible as you do this to help keep the gnocchi light.
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6
When theyre thoroughly riced, put the baking sheet in the fridge and cool the potatoes completely.
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7
(If the potatoes are warm when you add the flour, theyll absorb more flour, leading to heavier gnocchi.)
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8
When the potatoes are totally cold, dump them out on a clean work surface.
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9
In a small bowl, beat the eggs and cheese together and pour this mixture over the potatoes; season with salt.
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10
Cover everything generously with flourit should look like snow on the mountainsand crumble the potato-flour mixture between your fingers, kneading the dough until its a homogeneous mixture.
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11
The dough should feel slightly moist, but not tacky.
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12
If its too tacky, repeat the snow-on-the-mountains stage.
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13
Form the dough into a large log.
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14
Cut 1-inch slices off the log and roll them into long ropes about 3/4 inch thick.
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15
Cut the ropes into 1/2-inch lengths and cover generously with flour.
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16
Dust a baking sheet with flour and place the gnocchi on it in a single layer.
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17
(Do not even THINK of piling them on top of each other!)
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18
Use or freeze the gnocchi immediately.
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19
(If freezing, put the baking sheet directly in the freezer.
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20
Once frozen, the gnocchi can be put in plastic bags and stored indefinitely.
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21
Frozen gnocchi can go directly from the freezer into salted boiling water.)
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22
When ready to cook, bring a large pot of well-salted water to a boil.
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23
Add the gnocchi and cook until they float to the top of the pot and get nice and puffy.
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24
Scoop the gnocchi out of the water, toss with whatever sauce you like, and finish with a little big fat finishing oil and grated Parm.
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25
To make great gnocchi, remember these two secrets: When passing the potatoes through the food mill, keep them as light and fluffy as possible; dont let them get packed down.
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26
Also, it is a general practice to take gnocchi out of the water as soon as they floatBIG MISTAKE!
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27
Gnocchi need to be cooked in boiling water until they float and get nice and puffy.
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28
Dont be fooled; undercooking will result in heavy gnocchi.
