- 4 medium Idaho potatoes
- 1 Tbsp. salt
- 1/2 tsp. pepper
- 1 pinch nutmeg
- 1 cup all-purpose flour (plus more for dusting)
- 1/4 cup Parmigiano-Reggiano
- 3 egg yolks
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Bake Idaho potatoes for 1 hour at 350°, then remove skin. Put potatoes through a ricer (or food mill). Place potatoes in a rectangular mound and create a well through the middle lengthwise. Add salt, pepper, nutmeg, flour, Parmigiano-Reggiano, and egg yolks (in that order, adding the egg yolk last so the residual heat from the potatoes doesn’t cook the yolk). Cut in all ingredients using a dough cutter just until ingredients are incorporated, then knead dough until it comes together. Roll into a large log about 3 inches in diameter. Divide log into 3 equal-size pieces with a dough cutter. Roll each individual roll into 1/2 to 3/4-inch diameter logs, adding flour to the work surface and log throughout the process. Cut each log into 3/4-inch pieces, flour again, and transfer gnocchi to a tray in a single layer, not touching. Move into a refrigerator to cool.
Once cooled, boil gnocchi in salted water. Once they float, cook about 1 more minute – they will start to enlarge. If you cook too long, they will deteriorate. Spread out on oiled sheet pan and cool down.
RECOMMENDED SAUCE PAIRINGS
Arrabbiata (spicy tomato sauce with oven-dried tomatoes), herbed white wine butter sauce, cream sauce
House-made gnocchi, oven-dried tomato arrabbiata, ricotta salata, and basil