- 5 large Idaho potatoes
- 2 eggs
- 3/4 cup grated Parmigiano
- 3 to 4 cups all purpose flour
- 1 tbsp salt
- Preheat oven to 375 or 400 degrees.
- Bake potatoes until they are fork tender, about 45 minutes to 1 hour.
- While the potatoes are still hot, peel and pass them through a food mill or rice onto a sheet tray lined with parchment paper. (Keep potatoes light and fluffy).
- Refrigerate potatoes on sheet tray until cold. (Must be cold to add flour).
- When potatoes are absolutely cold, transfer to a clean work surface.
- Beat together the eggs and cheese and pour onto potatoes and season with salt.
- Cover generously with flour. “Snow on the mountains.”
- Crumble potato flour mixture between your fingers and knead dough until it is a dry homogenous mixture.
- Dough should feel slightly moist, but not tacky. (If too tacky, repeat flouring).
- Form dough into a large log.
- Cut slices off the log and begin to roll into long ropes that are about 1 inch in thickness.
- Cut ropes into 1/2 inch lengths and cover generously with flour.
- Place gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE.
- Use or freeze gnocchi immediately. (If freezing, place directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags in the freezer, indefinitely. When cooking frozen gnocchi, they can go directly from freezer into salted boiling water).
Courtesy of The Food Network and Anne Burrell