Total time: 2 hours
- 2 medium Yukon Gold or russet potatoes
- 3/4 teaspoon sea salt, divided
- 2 teaspoons water
- 1 cup all-purpose flour, divided, plus additional, for surface
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon white pepper
- 2 large egg yolks
- Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
- Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
- To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
- Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
- Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
- Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
- Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
- Fresh gnocchi can sit at room temperature 30 minutes before cooking.
- To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.