Potato Gnocchi

Makes 4 servings

Total time: about 40 minutes + baking

21/ 4 3/4

2 1/4 1

1/4 1

lb. russet potatoes, pricked cup (31/ 2 oz.) all-purpose flour, divided, plus more for dusting egg yolks, beaten cup grated Parmesan tsp. each kosher salt and black pepper tsp. freshly grated nutmeg recipe Brown Butter Sauce ( page 42), divided Grated Parmesan and fresh sage leaves

Preheat oven to 450°. Line two baking sheets with parchment paper and liberally dust with flour.

Bake potatoes directly on rack until fork-tender and skins are crisp, about 1 hour. Immediately halve potatoes and scoop out flesh.

Press 20 oz. (11/ 4 lb.) potatoes through a ricer fitted with the finest disk onto a clean work surface.

Sift 1/2 cup flour evenly over potatoes; drizzle with yolks, and sprinkle 1/4 cup Parmesan, salt, pepper, and nutmeg on top, then repeatedly cut into potatoes using a bench knife until mixture forms a fairly uniform crumble.

Press potato mixture into a rough ball using a bench knife; sift remaining 1/4 cup flour on top and gently fold and press until a smooth, slightly sticky, uniform dough comes together.

Form dough into a log and liberally dust with flour. Clean work surface then liberally dust with flour.

Cut dough into 6–8 equal pieces; roll each into a 1/2- inch-thick rope and dust with flour. Cut ropes into 3/4– 1-inch lengths, dust with flour.

Shape gnocchi by rolling each dough piece, cut sides down, against tines of a fork with thumb to create ridges and indentation. Dust gnocchi with flour, then transfer to prepared baking sheets.

Slide half the gnocchi into a pot of moderately boiling salted water using parchment paper as a sling. Cook gnocchi until they float and are cooked through, about 2 minutes.

Transfer gnocchi, using a spider or slotted spoon, to skillet with half the Brown Butter Sauce; gently toss to coat. Serve gnocchi immediately; top servings with Parmesan and sage. Repeat cooking remaining half of gnocchi; toss with remaining half of sauce.

Per serving: 559 cal; 28g total fat (17g sat); 161mg chol; 861mg sodium; 65g carb; 4g fiber; 13g protein

3. Gently fold and press dough, instead of stretching as you would when kneading bread.

4. When a smooth, cohesive dough forms, shape into a log. It should look a bit like cookie dough when cut.

5. Once gnocchi float to the surface, cook them until they have no raw flour core, about 20 seconds more.

1. For the perfect potato-to-flour ratio, be sure to weigh your flour and your potatoes prior to ricing.

2. To avoid overworking the dough, sift flour evenly over potatoes, then cut it in with a bench knife.