1
Bake the russet potatoes at 425°F for 60–75 minutes until a fork or cake tester slides in with no resistance.
2
For a faster version, stir 150g instant mashed potato flakes into 350g simmering water to substitute for the roasted potatoes; flavor will be slightly less rich but still workable.
3
Cut the baked potatoes in half and then into quarters, letting them steam for about two minutes to release excess moisture.
4
While still hot, press each potato piece flesh-side down through a potato ricer, leaving the skins behind in the ricer.
5
Mix 500g of the riced potato with the egg yolks quickly, keeping the potato warm during mixing.
6
Add the salt and flour, then use a dough scraper to cut the flour into the potato mixture, minimizing gluten development.
7
Once the mixture looks pebbly, gently knead it a few times until it comes together, then cover and let it rest for five minutes to let the flour absorb moisture.
8
Divide the dough into four portions, dust with flour, and roll each into a rope about 24 inches long and 1 inch thick.
9
Cut the rope into small 6–7 gram pieces and dust with flour to prevent sticking.
10
Roll each piece into a small ball, then press and roll it along a gnocchi board or the back of a fork to create the classic ridged shape.
11
Bring a large pot of salted water to a boil, cook the gnocchi in batches until they float (about 60 seconds), then continue cooking 30–45 seconds more before removing.
12
Transfer the cooked gnocchi to a tray and toss with olive oil to prevent sticking.
13
For the cheese sauce, heat the cream until it simmers and reduces slightly to thicken.
14
Add the gorgonzola, parmesan, salt, and black pepper, stirring over medium-low heat until melted and smooth.
15
Add the cooked gnocchi into the cheese sauce, tossing to coat and heat through; add a splash of water if the sauce becomes too thick.
16
Plate the gnocchi, spoon over any remaining sauce, shave parmesan on top, and finish with cracked black pepper before serving.
PrimedTableBETA
