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2 pounds Russet potatoes, scrubbed
2 large egg yolks, at room temperature
2 teaspoons salt
1 to 1 1/2 cups all-purpose flour, plus additional for dusting
Position the rack in the center of the oven, then preheating
it to 400F. Place the potatoes in the center of the rack and
bake for 75 minutes, or until soft. Transfer to a cooling
rack until they can be handled easily. Cut the potatoes in
half lengthwise, gently scoop the white insides into a potato
ricer, and press the flesh into a large bowl. Or scoop the
insides into a large bowl and lightly mash them with a fork,
just until broken up into small bits, but not until smooth.
Stir in the egg yolks and salt with a fork, just until combined.
Add 1 cup flour and stir just until a dough begins to form.
Lightly flour a clean, dry work surface; dump the contents
of the bowl onto it; and knead until smooth but still slightly
sticky, about 4 minutes. Add additional flour as needed, in
1 tablespoon increments, to make a workable but still moist
dough.
Pull off a section of dough about the size of a small lemon.
Dust your hands with flour and begin rolling the dough between
your palms to form a cylinder. Lightly flour the work surface
and roll the dough against it with your palms to form a 1-inch
thick cylinder, about 10 inches long. Slice the cylinder into
1-inch segments.
Lightly dust a large baking sheet with flour; set aside.
Bring a large pot of salted water to a boil.
While the water's coming to a boil, place the tines of a
clean fork against the work surface, back side up. Gently
roll the gnocchi pieces up the fork, barely pressing down,
to give them an indented pattern that will hold the sauce;
they will be slightly squished. Place the finished gnocchi
on the prepared baking sheet and continue with the remaining
dough.
Add the gnocchi to the boiling water, stir once, then cook
undisturbed until they float to the surface, about 2 minutes.
Drain but do not rinse. Toss with one of the sauces below
and serve.
Makes 4 servings
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