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1
Preheat the oven to 400.
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2
Sprinkle the potatoes with a pinch of kosher salt and wrap them individually in foil.
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3
Bake for 1 hour, or until tender.
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4
Let the potatoes cool slightly, then halve lengthwise.
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5
Scoop out the potato flesh and press it through a ricer or a fine sieve into a large bowl.
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6
Let cool slightly.
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7
In a small bowl, beat the egg with the egg yolk, parsley and vinegar.
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8
In a medium bowl, mix the flour with the table salt, pepper and nutmeg.
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9
Add the egg mixture to the warm potatoes and mix with your hands until just blended.
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10
Gently incorporate the flour mixture.
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11
Shape the dough into a ball, cover with a towel and let stand for 10 minutes.
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12
Bring a large pot of salted water to a boil.
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13
Divide the dough into 6 pieces and roll each piece into a 1/2 -inch thick rope.
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14
Cut the ropes into 1-inch lengths.
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15
Fill a large bowl with ice water.
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16
Add one-third of the gnocchi to the boiling water and cook until they rise to the surface, about 1 minute.
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17
Using a slotted spoon, transfer the gnocchi to the ice water to cool, then drain and transfer them to a bowl.
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18
Toss with a bit of olive oil.
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19
Spread the gnocchi on a baking sheet lined with plastic wrap.
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20
Repeat with the remaining 2 batches of gnocchi.
