Potato Gnocchi

• large idaho potatoes, washed↗4
• quarts water↗4
• teaspoon kosher salt↗1
• tablespoons kosher salt↗3
• cup grated parmigiano-reggiano cheese↗1⁄4
• large egg yolks, beaten↗2
• cup all-purpose flour↗1
• cup all-purpose flour↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Prick each potato several times with a fork, then place on baking sheet. Cook for about 1 hour. Remove from oven, let cool for 10-12 minutes until cool enough to handle.

3. 3

   Bring a large pot of water to a boil. Once the water is boiling add 1 teaspoon salt. Meanwhile cut each potato open lengthwise; scoop out the flesh and place through a ricer, into a bowl.

4. 4

   Stir in salt, Parmigiano, yolks and 1 cup of flour, just enough to combine to avoid overworking the dough (otherwise gnocchi will become tough).

5. 5

   Roll out into 12 x 3/4 inch snake‑like shape; sprinkle with flour to avoid sticking. Cut the ropes into 3/4 inch pieces. Press each piece lightly with the tines of a fork.

6. 6

   In three batches, drop the gnocchi in the boiling water and let cook until the pieces all float, about 1 to 2 minutes.

7. 7

   Remove the gnocchi with a perforated spoon or skimmer and serve immediately.