For every four Idaho potatoes, throw in a Yukon Gold
Poke a few holes in them and bake the potatoes at 400°F for about an hour, until they are very tender. It’s better to err on the side of overcooking than to have somewhat firm potatoes that don’t break down easily.
Get equipment and other ingredients ready
Beat the eggs lightly with a little salt (I use 1 teaspoon Kosher salt). Add grated nutmeg and/or parmesan if you'd like.
You may not use it all, but have 1 ½ cups of all-purpose flour ready. You’ll also need a food mill or potato ricer and, ideally, a bench scraper.
Process with a ricer or food mill
Work the ingredients together and bring them into one solid heap
Knead the dough together just until smooth and soft
Shape dough into a thick log
Scrape up your work surface, clean off your bench scraper and cut off a quarter of the dough at a time.
Cut into 1-inch pillows
Hold the fork in one hand with the tines pointing down. Place the gnocchi at the base of the tines. The cut sides should face either the end of the fork. With your index finger, flip the gnocchi over toward the tip of the fork and let the now-ridged gnocchi fall into a lightly floured sheet pan.
The formed gnocchi
You can also freeze the gnocchi for a few weeks. Spread them out on a pan and freeze until solid, then transfer them into a freezer-proof bag or container.