- 2 pounds potatoes (about 4 medium baking potatoes, such as Russet and one medium waxy potato, like Yukon Gold)
- 1 whole egg, plus one egg yolk
- Generous pinch nutmeg
- 1 teaspoon Kosher salt
- 1 ½ cups all-purpose flour
Preheat oven to 400°F. With a fork, poke a few holes in each potato and spread the potatoes out on a baking sheet. Bake until potatoes are cooked through and tender, about 1 hour.
As soon as the potatoes are cool enough to handle but still very warm, scoop out the flesh and mash. Spread the potatoes onto a clean, cool, lightly floured surface.
Whisk together the eggs and salt together and drizzle over the mashed potatoes. Sprinkle ¾ to 1 cup of the flour over the eggs. With a spatula, work the ingredients together, cutting into them and gathering them into a mass. Add flour to reduce stickiness.
When the mixture holds together, knead briefly, continuing to flour the work surface to prevent sticking and adding flour if the dough is sticky. As soon as the dough is smooth and soft and holds together, stop kneading and shape it into a thick log.
Working with ¼ of the dough at a time, roll the dough into long ½- to ¾-inch ropes. With the bench scraper, cut them into 1-inch-long pieces. Form ridges on the gnocchi by rolling them over the back of a dinner fork. Transfer the gnocchi to a lightly floured baking sheet while rolling out remaining dough.
At this point, you may refrigerate the uncooked gnocchi for up to 2 hours or freeze them on the baking sheet and then transfer them into a covered container and store in the freezer for several weeks.
From Serious Eats