This recipe serves 2-4.
What you’ll need…
1½ pounds (about 2 large) russet or other floury potatoes (see preparation instructions below)
~1¼ cups (6 ounces / 150 grams) '00' or all-purpose flour, plus more for dusting
~½ teaspoon kosher salt
1 large egg, beaten
⅓ cup (1½ ounces / 50 grams) Parmigiano Reggiano, finely grated (optional)
A dash of nutmeg, freshly grated (optional)
For the dough...
Halve the potatoes crosswise and submerge them in a pot of well-salted cold water. Bring to a boil and cook until the potatoes are tender and easily pierced with a knife, about 25 minutes. Drain the potatoes thoroughly. When they’re cool enough to handle but still warm, remove the skins (they should peel right off!). Pass them through a potato ricer or gently mash them with a potato masher or fork.
Spread the potatoes out on a paper towel-lined baking sheet so all the steam can evaporate and allow them to cool completely. Pat them dry with more paper towels to remove any excess moisture before using.
Add the flour to a large mixing bowl and, with your fist, make a large hole (or "well") in the center. Add half of the potatoes, half the egg, half the cheese, and a dash of nutmeg to the well. Follow with the remaining potatoes, egg, cheese, and nutmeg. Scoop the flour from the bottom of the bowl and gently mix everything together until just combined. Transfer the shaggy mass to a wooden surface and knead very lightly until everything is generally evenly incorporated, no more than a minute (the mixture should be homogenous but not particularly smooth).
Time to shape...
Cut the dough into four or five pieces. Dust each piece with flour and gently roll into a thick rope, about an inch in diameter, then cut the rope into pillows of desired size. Transfer gnocchi to a baking tray lined with parchment paper and a light dusting of flour.
Cook the gnocchi immediately in well-salted boiling water until they float. For longer term storage, blanch the gnocchi in boiling water until they float, then freeze them on a flat tray until solid before transferring them to a freezer-safe container. Cook again straight from frozen.
Once boiled, I often prefer to pan fry potato gnocchi. To do so, heat a few glugs of oil in a large non-stick skillet over medium-high. Transfer the gnocchi directly from the cooking water to the hot oil with a slotted spoon. Cook in a single layer undisturbed until golden, about 3-5 minutes, then flip and repeat. Serve as desired: pictured here with burrata and tomato confit (see here for the recipe on Food52), and with white onion confit and rosemary.