Crisp Gnocchi "Tater Tots"

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   ["Put the potatoes in a large saucepan and cover with 4 inches of cold water.", "Bring to a boil and simmer over moderately low heat until tender, about 40 minutes.", "Drain and let cool slightly.", "Cut the potatoes into large chunks and press them through a ricer into a large bowl.", "Discard the skins.", "Let the potatoes cool completely, about 1 hour.", "Stir the cornstarch, flour, cheese and 2 teaspoons of salt into the potatoes.", "Add the egg and knead gently until a soft dough forms.", "Wrap the dough in plastic and let stand at room temperature for 15 minutes.", "Bring a very large pot of water to a boil and fill a large bowl with ice water.", "Divide the dough into 4 pieces and roll each piece into a 16-inch rope, about 1 inch thick.", "Cut each rope into 16 pieces.", "Add one-fourth of the gnocchi to the boiling water and cook, stirring once or twice, until they rise to the surface and then float for 20 seconds.", "Using a slotted spoon, transfer the gnocchi to the ice water to cool, then spread the gnocchi on a paper towellined platter and turn until dry.", "Repeat with the remaining gnocchi.", "In a large saucepan, heat 2 inches of oil to 375.", "Carefully add one-fourth of the gnocchi to the hot oil and cook, stirring gently once or twice, until golden and crisp, 4 to 5 minutes.", "Transfer the ""Tater Tots"" to a paper towellined plate and sprinkle with salt.", "Repeat to make the remaining ""Tater Tots.""

* Per serving · 4 servings · Values may vary.