Yield: 8 – 10 servings (approximately 125 gnocchi)
2 1/4 pounds russet potatoes
1 1/2 cups sifted flour, plus more for dusting
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium eggs, beaten
Boil potatoes until tender. While hot, strain, peel and put through a ricer. Set aside and let thoroughly cool (this can be done the day before).
On a board, form a “volcano” with cooled riced potatoes. Add sifted flour, Parmigiano-Reggiano, salt and pepper. Working from the edges out, begin mixing eggs with potato until well blended.
Cover with slightly damp cloth or a bowl and let rest for 30 minutes. Roll dough into 2-foot-long rolls about the size of a quarter in diameter each. Cut into 1/2-inch pieces.
Delicately dust with flour and place into a plastic container in a single layer with plenty of room. Cover and freeze until ready to cook. (Once frozen, gnocchi can be transferred into zip-close bags and kept frozen up to 1 month.)
Bring 12 quarts salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil. Uncover, cook for an additional
2 minutes OR until the gnocchi begin to float. Strain gnocchi, add your favorite sauce, serve immediately in warm, shallow bowls.
Serve 10 gnocchi as an appetizer or 20 gnocchi as an entree.