Pillowy and tender yet hearty and toothsome, homemade potato gnocchi is a comforting cold weather dish, especially when served with a rich, creamy cheese sauce (we've got instructions for a Gorgonzola cream sauce in the “tips,” below). For a lighter, fresher take, serve the potato gnocchi with a drizzle of olive oil and halved cherry tomatoes or, simpler yet, just a pat of herb butter.
To prepare the potatoes: Bake the potatoes in a 350°F oven for about an hour, or cook for about 10 minutes in a microwave, flipping halfway through; the potatoes should be soft all the way through. Peel the warm potatoes and press them through a ricer into a large bowl, or mash them; measure out 1 1/4 cups (266g) potato; enjoy the rest as you see fit.
To make the gnocchi: In a small bowl, mix the baking powder with the flour, then sprinkle it over the potatoes.
Add the cheese, yolks, salt, and nutmeg, mixing just until everything comes together into a cohesive ball.
Place the dough on a floured work surface, cover with the inverted bowl, and let it rest for 30 minutes.
Take about a third of the dough (145g) and roll it into a rope about 1/2" thick.
Use a bench knife to cut the rope 3/4"-long pieces. Using a gnocchi board or the back of a fork, roll the individual gnocchi to create ridges on one side and a little space in the middle.
Place the gnocchi on a parchment-lined baking sheet dusted with flour, cover lightly, and chill until ready to cook. Gnocchi may be stored in the refrigerator for up to a day, and in the freezer for several months.
To cook: Bring a large pot of heavily salted water to a boil. Reduce the heat to maintain a slow boil, and add the gnocchi.
Once gnocchi float to the surface, cook for 4 to 6 minutes. Drain cooked gnocchi and toss with your sauce of choice and/or fresh herbs; see “tips,” below for details on how to make a gorgonzola cream sauce.
If you have a potato ricer, now is the time to use it! Ricing produces exceptionally light gnocchi. Mashing is also an option, but use a light hand and know that you may need to cook the gnocchi for a few minutes longer.
To make Gorgonzola cream sauce: Bring 1 cup (227g) heavy cream to a simmer over medium heat and keep simmering until the cream is reduced in volume by about a third. Add 1/4 pound (113g) Gorgonzola cheese in pieces. Stir until all the cheese melts and the sauce becomes smooth. Toss with pasta and sprinkle servings with coarsely ground black pepper and chopped walnuts. Garnish with fresh sage leaves, if desired.
