Potato Gnocchi

To make the gnocchi: Bake or microwave the potatoes until soft. 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.

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 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.