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1
Preheat oven to 350 degrees.
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2
Cover a jellyroll pan with a 1-inch layer of kosher salt.
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3
Place potatoes on salt, and bake 1 1/2 hours.
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4
Remove potatoes, and cut in half horizontally.
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5
Deeply score flesh in crisscross pattern.
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6
Place halves on racks; set aside until room temperature, at least 30 minutes.
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7
Scoop out flesh into a large bowl.
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8
Force potato flesh through a fine ricer or sieve.
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9
Weigh it.
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10
You need 2 1/4 pounds.
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11
Spread riced potatoes on work surface, and shape loosely into a flat mound.
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12
Drizzle with egg yolks.
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13
Sprinkle with pepper.
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14
Cut into potato mound at 1-inch intervals with a pastry scraper, spatula or cleaver, to incorporate egg yolks.
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15
Sprinkle with flour as you go.
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16
Work mound by cutting and folding, but not kneading.
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17
Sprinkle on flour in handfuls until potato mixture feels fairly dry and is no longer sticky, and a small piece can be rolled easily into a ball.
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18
Line two jellyroll pans with parchment.
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19
Lightly dust with flour.
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20
Clean work surface with a scraper, and lightly dust with flour.
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21
Shape potato mixture into a loaf about 1 1/2 inches high, 4 inches wide and 12 inches long.
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22
Cut 1 1/2-inch slice from the loaf with a scraper or knife.
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23
Roll into a rope about 1/2 inch thick and 30 inches long.
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24
Cut at 1-inch intervals.
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25
Smooth ends of each piece lightly with fingertips.
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26
Place finished gnocchi on a paper-lined pan.
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27
Repeat with remaining mixture.
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28
Bring a large pot of water, with 1 heaping tablespoon salt for each quart, to a boil.
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29
Place ice cubes in a large bowl, add 4 quarts cold water, and place a large colander in the bowl so that it fills with ice water.
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30
Slide gnocchi from one baking sheet into boiling water.
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31
After about 90 seconds, gnocchi will begin floating to the surface.
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32
Remove to colander with a slotted spoon or skimmer.
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33
Repeat with second batch.
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34
Reline baking sheets with clean parchment.
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35
With a skimmer, transfer cold gnocchi to baking sheets.
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36
Cooked gnocchi can be served at once, set aside for several hours or frozen for future use.
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37
To serve, melt butter in a small saucepan.
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38
Whisk in 1 cup water until emulsified.
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39
(If not using entire batch of gnocchi, use proportionately less butter sauce.)
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40
Transfer sauce to 1 or 2 skillets large enough to hold gnocchi in a single layer.
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41
Add gnocchi, and cook over medium heat until butter starts to bubble and gnocchi are warmed through.
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42
Dust with cheese, and serve.
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43
Frozen gnocchi can be heated in butter without thawing.
