Gnocchi

5 large Idaho potatoes

2 eggs

¾ cup grated Parmesan cheese

3-4 cups all-purpose flour

1 tablespoon salt

Preheat oven to 375 or 400 degrees. Bake potatoes until they are fork tender, about 45 minutes to 1 hour. While the potatoes are still hot, peel and pass them through a food mill or ricer onto a baking sheet lined with parchment paper. Keep potatoes light and fluffy. Refrigerate potatoes on sheet until cold. (Must be cold to add flour). When potatoes are absolutely cold, transfer to a clean work surface. Beat together eggs and cheese and pour onto potatoes; season with salt. Cover generously with flour. Crumble potato flour mixture between your fingers and knead dough until it is a dry, homogeneous mixture. Dough should feel slightly moist but not tacky. If it is too tacky, repeat flouring.

Form dough into a large log. Cut slices and roll into long ropes about 1 inch thick. Cut ropes into ½ inch pieces and cover generously with flour.

Place gnocchi in a single layer on a baking sheet dusted with flour. DO NOT PILE. Use or freeze gnocchi immediately. If freezing, place directly in the freezer. Once frozen, the gnocchi can be stored indefinitely in plastic bags in the freezer. When cooking frozen gnocchi, they can go directly from freezer into salted boiling water).