-
1
Heat the oven to 450 degrees F.
-
2
Fill a large pot with about 9 quarts of cold water and bring to a boil.
-
3
Stir in enough salt so that the water tastes salty, about 6 tablespoons kosher salt or 3 tablespoons fine salt.
-
4
Keep warm until ready to cook the gnocchi.
-
5
Set the potatoes on the oven rack and bake until tender when pierced with a fork, about 45 minutes.
-
6
Remove the potatoes from the oven, immediately cut them in half lengthwise, and scoop out the pulp over a large bowl.
-
7
You will have about 8 cups.
-
8
(Use rubber gloves or a kitchen towel when handling the potatoes; they are hot.)
-
9
Quickly work the pulp through a ricer set over a baking sheet, spreading the riced potatoes across the sheet to release steam.
-
10
Let sit until the potatoes are cool enough to handle.
-
11
Transfer the potatoes to a large bowl.
-
12
Using a fork, stir in 1/2 cup of the flour.
-
13
Then stir in another 1/2 cup flour.
-
14
Turn the dough out onto a work surface.
-
15
Gradually knead in the remaining 1 1/2 cups flour.
-
16
Continue kneading until the dough is smooth and elastic.
-
17
Shape into a 6-by-4-inch loaf.
-
18
Cut the loaf into 1-inch strips and roll 1 strip into a cylinder about 1/2 inch in diameter.
-
19
Cut the cylinder into 1-1/4-inch pieces.
-
20
Test the gnocchi: Return the water to a boil and drop 2 or 3 gnocchi in.
-
21
Cook for a minute longer after they rise to the surface, about 3 to 4 minutes total.
-
22
If the gnocchi fall apart, add more flour to the dough, 1/4 cup at a time, until the gnocchi hold together when boiled.
-
23
Repeat shaping the dough into a loaf, cutting strips, rolling cylinders, and cutting into small gnocchi pieces.
-
24
Using a floured fork, press the tines downward into each gnocchi so it curls around the fork.
-
25
Arrange the gnocchi in a single layer on two generously floured baking sheets.
-
26
(The gnocchi are best cooked immediately, but they can stand floured and loosely covered by a kitchen towel for up to 4 hours before cooking.
-
27
If serving past 4 hours, the gnocchi should be frozen right after they are formed; see Extra tip above.)
-
28
Boil the gnocchi in the salted water, stirring gently with a spoon, for a minute longer after they rise to the surface, about 3 to 4 minutes total.
-
29
Using a slotted spoon, transfer the floating gnocchi to a platter.
-
30
Spoon just enough sauce to lightly cover the gnocchi, 1/2 cup at a time.
-
31
Dot with the butter and sprinkle with fresh Parmesan.
-
32
Serve immediately.
