Potato Gnocchi

Instructions

1. Preheat the oven to 350°F. Pierce the potatoes with a fork to allow moisture to escape while baking. Pour a generous mound of salt onto the center of a baking sheet to stabilize the potatoes and set the potatoes on top.
2. Bake potatoes for one hour and use a paring knife to test for done-ness. They should be soft and completely cooked.
3. When done and still hot, slice into the potatoes and scoop the potato flesh out of the skins. Pass through a ricer into a mound.
4. Form a well in the riced potato and sprinkle with flour. Add the egg yolks, season with salt, and sprinkle with more flour.
5. Use a bench scraper to mix the ingredients. Be gentle with the potato and don\'t add too much flour or it\'ll turn gummy.
6. Gently work the dough into a ball. Do not knead, it\'ll activate the gluten and make them gummy. The finished dough should be soft to the touch and hold a fingerprint.
7. Use your fingers, to roll and stretch the dough into to a rope the diameter of your preference. Cut the roll into pieces of the size you want the gnocchi to be. Roll each piece into a ball.
8. Gently roll each ball over the gnocchi paddle to slightly flatten each ball into an ovular shape with ridges. Let each piece fall from the paddle onto a sheet pan.
9. Bring a pot of water to a low boil. Season with salt and add gnocchi. Each dumpling will be done when it floats to the top. Skim the gnocchi into an ice bath then drain on a paper towel–lined sheet pan.
10. Note: If the gnocchi falls apart, it may need a touch of flour and working of the dough. If the gnocchi is heavy and dense, there is not much you can do other than make notes and adjust for next time.
11. Heat a skillet with olive oil over medium heat and sear each piece on both sides until browned. Serve with the sauce of your choice.
12. If freezing the gnocchi, transfer to a parchment-lined sheet pan that has been lightly sprayed with vegetable oil. Freeze first on the sheet pan then store in an airtight freezer bag.