Gnocchi

• 1 12 lbs idaho potatoes (about 3 large) or 1 12 lbs russet potatoes (about 3 large)
• 12 lb yukon gold potato (about 1 large)
• 1 egg
• 1 egg yolk
• 1 teaspoon kosher salt
• 14 teaspoon grated nutmeg (optional)
• 1 tablespoon grated parmesan cheese (optional)
• 34-1 12 cup all-purpose flour

1. Poke potatoes all over with a fork.
2. Bake in preheated 400F oven for 1 hour or until very tender (err on the side of overcooking).
3. Beat together egg, egg yolk and salt; add nutmeg and/or parmesan, if using.
4. Once potatoes are cool enough to hold (but still very warm), remove the skin and pass through a potato ricer or a food mill fitted with a small-hole disc.
5. Spread potatoes on a clean work surface which has been lightly floured.
6. Drizzle beaten egg over potatoes and sprinkle with about 3/4 cup flour.
7. Using a bench scraper, lift and turn the potatoes over on themselves, mixing in eggs and flour.
8. Continue to scrape and turn until it forms a soft mass.
9. Add more flour as needed until it becomes a soft but workable dough and stops being sticky.
10. Use the smallest amount of flour necessary to make a smooth, cohesive mass.
11. Shape the dough into a thick log.
12. Scrape clean your work surface.
13. Remove a quarter of the log, keeping the remainder covered with a damp towel.
14. Lightly flour the work surface, and roll the small piece into a rope 1/2-3/4" thick.
15. Roll from the center out to the edges; do not stretch or tear the dough.
16. Cut the rope into 1" pieces.
17. Optionally, roll each piece over the back of a fork to form ridges.
18. Transfer to a cookie sheet and cover with a damp towel while working with the remaining dough.
19. Cut off 1/3 of the remaining dough and repeat last 2 steps, then cut remaining mass in half and repeat twice more.
20. Gnocchi can be frozen at this point - freeze on cookie sheet; when solid, transfer to airtight storage for up to three months.
21. Uncooked gnocchi can be held in refrigerator up to 2 hours; any longer and they will get mushy.
22. Cook gnocchi in heavily salted boiling water; if cooking the entire amount, divide into two batches.
23. Cook 1-2 minutes, until they float.
24. Serve immediately with a simple sauce, or shock in ice water, then toss with a little olive oil and refrigerate until needed.
25. Reheat in boiling water, or saute until browned and a little crispy.

potatoes, gold potato, egg, egg yolk, kosher salt, nutmeg, parmesan cheese, flour

Taken from www.food.com/recipe/gnocchi-450168 (may not work)