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1
Preheat a circulating water bath or a large pot of water set over medium heat to 152.5F (67C).
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2
Place the potatoes in the water and lower the heat to 149F (65C).
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3
Cook the potatoes for 2 hours in the water bath.
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4
Transfer the potatoes to an ice bath and cool completely.
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5
This cooking and cooling process must be followed in order to hydrate, gelatinize, and isolate the starch in the potato.
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6
Preheat the oven to 350F (175C).
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7
Prick the potatoes with a knife to create vent holes.
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8
Line a baking sheet with a layer of kosher salt approximately 1/2 inch (1.25 centimeters) thick.
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9
Place the potatoes on the salt and bake until they are cooked through, about 1 hour.
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10
Cut the potatoes lengthwise and open them up to release the steam.
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11
Brush off any salt that sticks to the skin.
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12
Press the potato flesh through a tamis or large strainer.
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13
The skins will not pass through the mesh sieve.
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14
Discard the potato skins and put 3 cups (500 grams) of potato in a bowl.
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15
Sprinkle the egg over the potato mixture.
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16
Fold the potatoes on top of the egg until the egg is incorporated.
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17
In a small bowl, whisk together the ranch seasoning and the flour.
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18
Dust this mixture over the potatoes.
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19
Fold and knead the dough so that the flour-ranch mixture evenly coats and combines with the potatoes.
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20
If the dough is still wet and tacky, add more flour.
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21
The finished dough should be soft, silky, and dry to the touch.
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22
Shape the dough into a ball, cover it with a dry cloth, and let it rest for 20 minutes.
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23
Fill a medium pot with water, salt it generously, and bring to a boil over medium heat.
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24
Uncover the dough and cut it into five sections.
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25
Roll each section into a log 1/2 inch (1.25 centimeters) thick.
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26
Cut each log into 3/4-inch (2-centimeter) sections and then roll these sections across a butter board to add ridging.
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27
Alternatively, you can mark each one with the back of a fork.
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28
Once all the gnocchi are formed, cook them in small batches in the boiling water.
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29
The gnocchi will sink to the bottom at first and then begin to float.
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30
As they float, lift one out to test it.
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31
When the gnocchi feel firm and set, 3 to 5 minutes, they are cooked.
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32
Serve immediately with the sauce of your choice or, to serve later, transfer the gnocchi to an ice bath and let cool completely.
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33
Remove them from the ice bath, pat dry, and place in a container large enough to hold them in one even layer.
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34
Dress the gnocchi lightly with olive oil so they do not stick.
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35
They will keep in an airtight container in the refrigerator for up to 2 days.
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36
Put the buttermilk powder in a small bowl.
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37
Combine the onion, garlic powder, salt, black pepper, lemon peel, paprika, cayenne, and parsley in a spice grinder or blender and grind to a fine powder.
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38
Add the spices to the buttermilk powder and whisk to combine.
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39
The spice blend can be stored in an airtight container for up to a month.
