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1
To make the gnocchi dough, put the potatoes, whole and unpeeled, in a large pot with cold water covering them by at least 2 inches.
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2
Bring to a steady boil, and cook just until they are easily pierced with a fork or a sharp knife bladedont overcook or let the skins burst.
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3
Lift potatoes from the water, and let them drain briefly.
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4
Peel and press through the ricer or food mill as soon as you can, while theyre still very hot, so their moisture will evaporate.
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5
Spread the riced potatoes in a thin layer on a baking sheet or tray, sprinkle the salt all over, and let them cool and dry for at least 20 minutes, or for a couple of hours if possible.
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6
The drier the potatoes, the lighter your gnocchi dough will be.
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7
To mix the dough, pile the dried potatoes in a large, loose mound on a board or a marble work surface.
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8
Pour the beaten eggs over them, then sprinkle 1 cup of the flour on top.
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Using your hands, work in the eggs, mixing and moistening the flour and potatoes.
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Gather into a single mass, and knead for several minutes, scraping in sticky bits from the board and your hands.
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Incorporate additional flour in small amounts, only as needed, until the dough is smooth, soft, and only slightly sticky.
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12
Avoid adding too much flour, which will make the gnocchi heavy and dry.
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13
Keep the dough covered, and form the gnocchi as soon as possible.
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14
To form the long gnocchi, cut the finished dough into three or four equal pieces.
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15
Dust the work surface and your hands with flour.
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Roll each piece under your hands into a thick cylinder, and gradually stretch it to a long rope, 1/2 to 2/3 inch thick.
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With a sharp knife or a dough cutter, slice crosswise in 2 1/2-inch lengths.
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Sprinkle the pieces with flour, and lay them out in a single layer, not touching, on a lightly floured tray.
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19
Meanwhile, bring 8 quarts of water with the 2 tablespoons salt to a rolling boil.
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20
(If not cooking right away, freeze the gnocchi on the tray, then pack in airtight containers.)
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21
To make brown butter for the dressing, put 9 tablespoons of the butter in the small, heavy pan, and set it over medium heat.
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22
Let the butter melt, and then simmer until all the water is cooked off and it starts to darken.
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23
When the butter is light brown, with a nutty fragrance, take the pan off the heat.
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Drop the remaining 3 tablespoons butter in the big skillet, and set over low heat, just melting the butter, then keep warm.
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25
Stir the sugar and cinnamon together in a small bowl.
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26
Drop the gnocchi into the pot when the water is at a rolling boil.
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Stir well, cover the pot, and return to the boil over high heat, stirring a couple of times.
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28
Boil the gnocchi for about 3 minutesthey should have risen to the surfaceand taste one to check for doneness.
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29
When the gnocchi are cooked through, lift them from the water with a spider, drain for a moment, and spill into the skillet.
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30
Raise the heat a bit, shake the pan, and toss the gnocchi in the butter.
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31
Cook for a couple of minutes to evaporate excess water and toast very lightly, or fry for a few minutes more, turning and tossing now and then, until the gnocchi are crisp and streaked golden brown.
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32
Heap portions of gnocchi in warm pasta bowls.
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33
Stir the browned butter, and drizzle a tablespoon or more over each serving, then scatter a couple spoons of the shredded cheese and generous sprinkles of cinnamon sugar on top.
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34
Serve right away, with more of the dressings at the table.
