Potato Gnocchi with a Quick Fondue

1 ½ pounds Idaho or other starchy potatoes Kosher salt, as needed

1 cup all-purpose or “00” flour, or as needed

1 large egg

1 egg yolk

½ cup grated Parmigiano-Reggiano (2 ounces), plus more for serving

Pinch of grated nutmeg

1 cup heavy cream

1 ounce Fontina cheese, roughly chopped or grated

1 ounce Gruyère cheese, roughly chopped or grated

1 ounce Gorgonzola dolce cheese (not too strong), crumbled

Instructions: Put the potatoes in a pot and add enough cold water to cover them by about 2 inches. Add enough salt to make the water taste salty and bring it to a gentle boil over medium-high heat. Cook until the potatoes are easy to pierce with a wooden skewer (the time will depend on the size of the potatoes).

Drain the potatoes and dry them in the pot over low heat, about 3 minutes. Remove the skin and purée through a food mill or potato ricer onto a lightly floured work surface.

Gather the potatoes into a mound and make a well in the center. Surround the well with half of the flour. Add the egg, egg yolk, Parmigiano-Reggiano, ½ teaspoon salt and nutmeg to the well. Mix the ingredients by hand to form a soft dough. If necessary, add more of the flour, a little at a time, until the dough has the correct consistency. Make a few test gnocchi and adjust the dough if necessary with additional flour or seasoning.

Roll the dough into 1-inch-thick ropes and cut them into 1-inch-long pieces. (Flour your work surface as needed while you roll and cut the gnocchi.) Roll the gnocchi over a fork to shape them, if desired. Once shaped, the gnocchi can be reserved on a floured baking sheet, loosely covered, in the refrigerator for up to 8 hours.

Heat the cream in a small saucepan over very low heat. When it reaches a bare simmer (you should see wisps of steam but no big bubbles), add the cheeses. Stir over low heat until the cheeses are melted, about 3 minutes. Keep warm while cooking the gnocchi.

To cook the gnocchi, fill a deep pot two-thirds full with cold water and place over high heat. Add salt to taste and bring the water to a boil. Add the gnocchi and cook uncovered at a gentle boil until they rise to the surface and are cooked through, 2 to 4 minutes depending on their size. (To be certain, taste one of the gnocchi.) Use a slotted spoon to lift the cooked gnocchi out of the water.

Serve the gnocchi in a heated serving bowl or individual pasta plates topped with the sauce, passing additional Parmigiano-Reggiano on the side.

Makes 4 servings