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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Pierce the potatoes all over and place in the oven; bake until tender when pierced with a fork, about 55 minutes.
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3
While the potatoes are baking, combine flours in a bowl and whisk to break up any lumps.
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4
Set aside.
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5
When the potatoes are ready, remove from the oven and set aside until cool enough to handle.
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6
Meanwhile, combine egg, salt, pepper, and nutmeg and whisk until thoroughly mixed.
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7
Scoop out potato flesh and immediately pass through a ricer.
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8
Mound riced potatoes on a clean, dry surface and form a well in the middle.
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9
Add egg mixture to the well and, using your hands, mix just until evenly incorporated, about 2 minutes.
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10
Add flour in two parts and mix just until incorporated, about 2 to 3 minutes total.
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11
(Dont overmix or youll end up with tough pasta.)
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12
Shape dough into a flat disk, cover with plastic wrap, and let rest 15 minutes.
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13
Divide dough into 8 even pieces and lightly roll hands back and forth over each piece to form a long rope 1/2 inch in diameter.
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14
Cut ropes crosswise into 1-inch gnocchi.
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15
Lightly flour your forefinger, your thumb, and the tines of a salad fork.
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16
Using your thumb, lightly press the cut side of the gnocchi into the back of the fork tines, then roll/flick it off with your forefinger; your thumb will leave a concave impression thats handy for holding sauce.
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17
( .)
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18
Place the gnocchi on a parchment-lined baking sheet and keep at room temperature until ready to cook.
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19
Bring a large pot of heavily salted water (it should taste like sea water) to a boil over high heat.
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20
Add gnocchi (make sure the pot isnt crowdedyoull need to do this in batches) and cook until they float to the surface, about 30 seconds.
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21
Continue to cook until al dente and the raw flour flavor is gone, about another 30 seconds.
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22
Remove gnocchi with a slotted spoon and set aside.
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23
Repeat with remaining gnocchi.
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24
Meanwhile, combine cheese and cream in a medium saucepan over medium-low heat.
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25
Cook, whisking frequently, until cheese is melted and smooth, about 10 minutes.
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26
Reduce heat to low to keep the sauce warm while the gnocchi cook.
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27
Once all the gnocchi are cooked, add them to the cheese sauce and gently stir to coat.
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28
Serve immediately.
