Baked Potato Gnocchi

Ingredients

• 2 pounds (about 4) baking potatoes, such as Russet
• 1 teaspoon salt
• 2 egg yolks
• 1 1/2 cups 00 flour (plus extra for dusting)

Instructions

1. 1

   Pierce the potatoes several times, so that moisture can escape during baking.

2. 2

   Bake the potatoes in a preheated 400°F oven for one hour until fork-tender.

3. 3

   Peel the potatoes while they are still hot, and press them through a potato ricer.

4. 4

   Put the potatoes in a large bowl with salt and eggs. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not overwork the dough.

5. 5

   Transfer the dough to a lightly floured surface.

6. 6

   Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking. (The dough will still be sticky when you roll it out, so add more flour in, because you can't take it out.)

7. 7

   Dust the cutting board with flour, then cut off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger.

8. 8

   Using a bench scraper or knife, cut the rope into 1-inch pieces. Toss in a little flour, then place on a baking pan lined with parchment paper. Top with a little flour before you start a new layer of parchment paper and gnocchi.

9. 9

   Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve with your favorite sauce.