Potato Gnocchi Friuli Style

• 1 1/2 pounds baking potatoes (all the same size)
• 3/4 teaspoon salt
• 2 large eggs, beaten well
• 1 1/2 cups all-purpose flour, or as needed
• 2 tablespoons coarse sea salt or kosher salt
• 12 tablespoons (1 1/2 sticks) butter
• 4 teaspoons sugar
• 1 teaspoon cinnamon
• 1 cup shredded ricotta affumicata or ricotta salata (about 4 ounces) (see Sources, page 340)
• A potato ricer or vegetable mill with medium disk
• A 10-quart pot, with a cover, for cooking the gnocchi
• A small, heavy saute pan or saucepan for browning the butter
• A heavy skillet or saute pan, preferably 14-inch diameter

1. To make the gnocchi dough, put the potatoes, whole and unpeeled, in a large pot with cold water covering them by at least 2 inches.
2. Bring to a steady boil, and cook just until they are easily pierced with a fork or a sharp knife bladedont overcook or let the skins burst.
3. Lift potatoes from the water, and let them drain briefly.
4. Peel and press through the ricer or food mill as soon as you can, while theyre still very hot, so their moisture will evaporate.
5. Spread the riced potatoes in a thin layer on a baking sheet or tray, sprinkle the salt all over, and let them cool and dry for at least 20 minutes, or for a couple of hours if possible.
6. The drier the potatoes, the lighter your gnocchi dough will be.
7. To mix the dough, pile the dried potatoes in a large, loose mound on a board or a marble work surface.
8. Pour the beaten eggs over them, then sprinkle 1 cup of the flour on top.
9. Using your hands, work in the eggs, mixing and moistening the flour and potatoes.
10. Gather into a single mass, and knead for several minutes, scraping in sticky bits from the board and your hands.
11. Incorporate additional flour in small amounts, only as needed, until the dough is smooth, soft, and only slightly sticky.
12. Avoid adding too much flour, which will make the gnocchi heavy and dry.
13. Keep the dough covered, and form the gnocchi as soon as possible.
14. To form the long gnocchi, cut the finished dough into three or four equal pieces.
15. Dust the work surface and your hands with flour.
16. Roll each piece under your hands into a thick cylinder, and gradually stretch it to a long rope, 1/2 to 2/3 inch thick.
17. With a sharp knife or a dough cutter, slice crosswise in 2 1/2-inch lengths.
18. Sprinkle the pieces with flour, and lay them out in a single layer, not touching, on a lightly floured tray.
19. Meanwhile, bring 8 quarts of water with the 2 tablespoons salt to a rolling boil.
20. (If not cooking right away, freeze the gnocchi on the tray, then pack in airtight containers.)
21. To make brown butter for the dressing, put 9 tablespoons of the butter in the small, heavy pan, and set it over medium heat.
22. Let the butter melt, and then simmer until all the water is cooked off and it starts to darken.
23. When the butter is light brown, with a nutty fragrance, take the pan off the heat.
24. Drop the remaining 3 tablespoons butter in the big skillet, and set over low heat, just melting the butter, then keep warm.
25. Stir the sugar and cinnamon together in a small bowl.
26. Drop the gnocchi into the pot when the water is at a rolling boil.
27. Stir well, cover the pot, and return to the boil over high heat, stirring a couple of times.
28. Boil the gnocchi for about 3 minutesthey should have risen to the surfaceand taste one to check for doneness.
29. When the gnocchi are cooked through, lift them from the water with a spider, drain for a moment, and spill into the skillet.
30. Raise the heat a bit, shake the pan, and toss the gnocchi in the butter.
31. Cook for a couple of minutes to evaporate excess water and toast very lightly, or fry for a few minutes more, turning and tossing now and then, until the gnocchi are crisp and streaked golden brown.
32. Heap portions of gnocchi in warm pasta bowls.
33. Stir the browned butter, and drizzle a tablespoon or more over each serving, then scatter a couple spoons of the shredded cheese and generous sprinkles of cinnamon sugar on top.
34. Serve right away, with more of the dressings at the table.

baking potatoes, salt, eggs, flour, salt, butter, sugar, cinnamon, ricotta affumicata, potato ricer, a small, heavy skillet

Taken from www.epicurious.com/recipes/food/views/potato-gnocchi-friuli-style-384265 (may not work)