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1
Preheat the oven to 350.
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2
Line a small baking pan with rock salt.
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3
Pierce the potatoes with a fork and place on the salt.
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4
Bake for about 1 hour and 15 minutes, until tender.
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5
As soon as the potatoes are cool enough to handle, peel them and pass them through a ricer into a bowl.
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6
Let the potatoes cool.
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7
Lightly dust a baking sheet with flour.
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8
Stir the eggs, the 1 cup of flour and the kosher salt into the riced potatoes.
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9
Gently knead a few times to form a dough that just holds together.
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10
Divide the dough into 4 equal pieces.
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11
On a lightly floured work surface, roll out 1 piece of the dough into a 1/2-inch-thick rope.
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12
Cut the rope into 1/2-inch pieces and transfer the gnocchi to the baking sheet.
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13
Repeat with the remaining dough.
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14
Refrigerate the gnocchi for at least 1 hour and up to 4 hours.
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15
Bring a large pot of salted water to a boil.
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16
Fill a large bowl with ice water.
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17
Boil the gnocchi just until they rise to the surface of the water, about 1 minute.
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18
With a slotted spoon, transfer to the ice water to chill, then drain on paper towels and pat dry.
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19
Transfer the gnocchi to a bowl and drizzle with olive oil.
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20
In a large skillet, melt 1 tablespoon of the butter in the 1 tablespoon of oil.
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21
Add the onion, cover and cook over moderate heat until translucent, 4 minutes.
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22
Add the celery, cover and cook over moderately low heat, stirring, until richly browned, 15 minutes.
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23
In a food processor, mince the pastrami.
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24
Add the pastrami to the skillet along with the water and chicken broth and bring to a boil.
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25
Simmer over low heat until most of the liquid has evaporated, about 1 hour.
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26
In a nonstick skillet, melt 1 tablespoon of the butter.
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27
When the foam subsides, add half of the gnocchi and cook over moderate heat, turning, until browned all over, 5 minutes.
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28
Transfer to a bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
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29
Spoon the sour cream onto 4 plates and top with the gnocchi and pastrami ragu.
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30
Garnish with the chives and serve.
