G N O C C H I

POTATO DUMPLINGS

 1¼ pounds Yukon Gold potatoes, preferably of uniform

size
 2 large eggs, lightly beaten
 1½ cups all-purpose flour, plus more for dusting
 ½ cup finely grated Parmigiano-Reggiano (about 1
ounce)
 Pinch of freshly grated nutmeg
 Kosher salt
 Freshly ground black pepper
 Rice flour, for dusting

If they are not of uniform size, cut the larger potatoes

into the size of the smaller ones so that all of the pieces
cook at the same rate.
Put the potatoes in a large heavy saucepan and cover by 1
inch with cold water.
Bring to a boil over high heat and cook until the potatoes
are tender to the tines of a fork, 15 to 20 minutes. Drain
in a colander and let cool slightly. When they are cool
enough to handle, peel the potatoes and rice them or mash
them with a potato masher, taking care not to leave any
large pieces or chunks. Turn them out onto a lightly
floured surface, shape into a mound, and let cool slightly so
they are still warm but can be kneaded by hand.
Make a well in the center of the potatoes and pour in the
eggs. Add the flour to the well, then add the cheese and
season with the nutmeg, 2 teaspoons salt, and a few grinds
of pepper. Knead the mixture first with a fork and then by
hand, just until the ingredients are seamlessly integrated and
come together in a dough.
Dust your hands with flour and, if necessary, reflour the
work surface.
Divide the dough into 6 equal pieces. Working with one piece
at a time, roll
it out into a rope about ½ inch in diameter. Use a sharp
knife to cut each
rope into 1-inch segments and transfer to a rice-flour-
dusted baking sheet.
The gnocchi can be refrigerated for up to 1 day or frozen
for up to 2 months. Wrap the baking sheet in plastic wrap
and refrigerate, or freeze the gnocchi on the sheet until
frozen hard, then transfer to freezer bags.