Ingredients:
• 1 pound russet potatoes
• 1 large egg yolk
• 1/8 teaspoon freshly ground nutmeg
• 1/4 cup parmesan cheese, finely grated
• 1/2 teaspoons salt
• 1.5 tablespoons potato starch
• 1/2 cup all purpose flour
Directions:
• Preheat the oven to 400°F.
• Prick the potatoes all over with a fork then bake directly on the middle oven rack for 60 minutes.
• Set aside until cool enough to handle.
• Slice the potatoes open and use a spoon to scoop out the flesh. Process through a potato ricer or food mill, or alternatively, use a fork or potato masher to mash them up, then transfer to a large, wide bowl or spread out on a work surface to cool.
• Add the egg yolk, nutmeg, parmesan cheese, salt, potato starch and flour to the bowl, then use a fork or wooden spoon to mix until just combined.
• Transfer to a clean work surface and knead it a few times until it forms a pliable ball. Be careful not to over-mix, as it will cause the gnocchi to become tough.
• Dust a sheet pan with flour, and then dust your work surface.
• Cut one small piece of dough at a time and roll out to about a ¾ inch thick rope.
• Use a knife to cut ¾ inch pieces, then transfer to the sheet pans in an even layer. Repeat with the remaining dough.
• Bring a large pot of water up to a rolling boil and season with salt.
• Drop the gnocchi in the pot.
• When the gnocchi rise to the top, give them a gentle stir.
• Cook for about 2 more minutes, then use a big slotted spoon to remove them from the pot.
• Toss with the sauce of your choice and serve.
Note: Uncooked gnocchi can be frozen on the sheet pan, then transferred to a zip top bag and be kept in the freezer for up to 6 months.
