Crisp Gnocchi Tater Tots

• 3 large baking potatoes (about 2 pounds), scrubbed
• 1/4 cup plus 2 tablespoons cornstarch
• 6 tablespoons all-purpose flour
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
• Kosher salt
• 1 large egg, beaten
• Canola oil, for frying
• Ketchup, for serving

1. Put the potatoes in a large saucepan and cover with 4 inches of cold water.
2. Bring to a boil and simmer over moderately low heat until tender, about 40 minutes.
3. Drain and let cool slightly.
4. Cut the potatoes into large chunks and press them through a ricer into a large bowl.
5. Discard the skins.
6. Let the potatoes cool completely, about 1 hour.
7. Stir the cornstarch, flour, cheese and 2 teaspoons of salt into the potatoes.
8. Add the egg and knead gently until a soft dough forms.
9. Wrap the dough in plastic and let stand at room temperature for 15 minutes.
10. Bring a very large pot of water to a boil and fill a large bowl with ice water.
11. Divide the dough into 4 pieces and roll each piece into a 16-inch rope, about 1 inch thick.
12. Cut each rope into 16 pieces.
13. Add one-fourth of the gnocchi to the boiling water and cook, stirring once or twice, until they rise to the surface and then float for 20 seconds.
14. Using a slotted spoon, transfer the gnocchi to the ice water to cool, then spread the gnocchi on a paper towellined platter and turn until dry.
15. Repeat with the remaining gnocchi.
16. In a large saucepan, heat 2 inches of oil to 375.
17. Carefully add one-fourth of the gnocchi to the hot oil and cook, stirring gently once or twice, until golden and crisp, 4 to 5 minutes.
18. Transfer the "Tater Tots" to a paper towellined plate and sprinkle with salt.
19. Repeat to make the remaining "Tater Tots."
20. Serve with ketchup.

baking potatoes, cornstarch, allpurpose, cheese, kosher salt, egg, canola oil, ketchup

Taken from www.foodandwine.com/recipes/crisp-gnocchi-tater-tots (may not work)