-
1
Preheat the oven to 425 degrees F.
-
2
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note).
-
3
Bake until a bit overcooked, about 45 minutes.
-
4
Let sit until cool enough to handle, cut in half, and scoop out the flesh.
-
5
Reserve the potato skins, if desired, for another use.
-
6
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater.
-
7
You should have about 2 cups.
-
8
Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper.
-
9
Mix in the potatoes and mix well with hands.
-
10
Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes.
-
11
Fold the mass over on itself and press down again.
-
12
Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.)
-
13
Work any dough clinging to your fingers back into the dough.
-
14
If the mixture is too dry, add another egg yolk or a little water.
-
15
The dough should give under slight pressure.
-
16
It will feel firm but yielding.
-
17
To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter.
-
18
If the dough holds together, it is ready.
-
19
If not, add more flour, fold and press the dough several more times, and test again.
-
20
Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces.
-
21
Roll each piece into a rope about 1/2-inch in diameter.
-
22
Cut into 1/2-inch-long pieces.
-
23
Lightly flour the gnocchi as you cut them.
-
24
You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down.
-
25
Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle.
-
26
Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you.
-
27
It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was.
-
28
(Shaping them takes some time and dexterity.
-
29
You might make a batch just for practice.)
-
30
The indentation holds the sauce and helps gnocchi cook faster.
-
31
As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper.
-
32
Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes).
-
33
If you will not cook the gnocchi until the next day or later, freeze them.
-
34
Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight.
-
35
To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
-
36
When ready to cook, bring a large pot of water to a boil and add salt.
-
37
Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface.
-
38
Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.
-
39
Cook's Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees.
-
40
Scrape the salt into a jar and reuse it again and again.
-
41
If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it.
-
42
To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour.
-
43
Spread the gnocchi on the prepared sheets and freeze until hard.
-
44
Remove to individual-portion-size freezer bags.
-
45
Store in the freezer for up to 1 month.
-
46
To cook, drop the frozen gnocchi into boiling salted water.
-
47
Cook for about 2 minutes after they rise to the surface.
