- 4 large Idaho russet potatoes
- 4 quarts water
- 1 teaspoon plus 3 tablespoons kosher salt
- 1 cup plus ½ cup all-purpose flour
- 2 large egg yolks, beaten
- ¼ cup grated Parmigiano-Reggiano
The keys to making great gnocchi are to have a higher potato-to-flour ratio and not overwork the dough. You can serve the gnocchi with Pork Ragu , or The “Grand Mother” Tomato Sauce and finish with freshly grated Parmigiano-Reggiano.
- Preheat the oven to 425°F.
- Prick the potatoes with a fork, place on a baking sheet, and bake for 1 hour. Let the potatoes cool for 10–12 minutes at room temperature before handling them.
- Bring water to a boil in a large saucepan or stockpot. Once the water reaches a boil, add 1 teaspoon salt. In the meantime, scoop out the flesh from the potatoes and discard the skins. Press the flesh through a potato ricer into a mixing bowl.
- Stir in 1 cup flour, the egg yolks, Parmigiano-Reggiano, and 3 tablespoons salt. Mix with your hands until the ingredients are just combined. Be careful not to overwork the dough, or the gnocchi will become tough.
- Using the palms of your hands, roll mixture into 12-inch long ropes (¾-inch thick) and lightly dust the dough with remaining flour to prevent sticking. Cut the ropes into ¾-inch pieces. Press each piece lightly with the tines of a fork.
- In three batches, drop the gnocchi in the boiling water and remove them when all are floating on the surface, approximately 1–2 minutes.
- Remove the gnocchi from the water using a wok skimmer or perforated spoon and serve immediately.