- 4 large russet potatoes, scrubbed clean
- 2 1/2 cups Gideon Milling Cake Wheat Flour, plus more for surface
- 2 large eggs
- 2 tsp kosher salt
- Freshly ground black pepper
- 4 tbsp butter
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/4 cup freshly grated Pecorino
Preheat oven to 200°C. Poke potatoes all over with a fork and place directly on oven racks. Bake until easily pierced with a knife, about 1 hour. Let cool slightly. [Tip: Place potatoes in the microwave for 6 minutes or until soft enough to pierce easily with a fork for a time-saving cooking method.]
When potatoes are cool enough to handle, cut in half and scoop out insides. Discard skins. [Tip: Use skins for vegetable stock or as fertilizer in your garden as it is rich in potassium and phytonutrients, which plants like.]
Run potatoes through a ricer or mash well with a fork.
In a large bowl, combine riced potatoes, flour, eggs, salt, and a little pepper until a dough forms.
Turn dough onto a lightly floured surface and knead until smooth, about 3 minutes.
Divide dough into 4 pieces. Using your hands, roll each piece into a long rope, about 2 cm in diameter. Cut ropes into 2.5 cm pieces. Place pieces on a lightly floured baking sheet. If the dough is too soft to work with at this point, place it in the freezer for 10 minutes to chill.
On the backside of a fork, roll each piece along the tines to create ridges and place it back on the baking sheet.
In a large pot of boiling salted water, cook the gnocchi until it floats to the top, about 2 minutes. Reserve 1/2 cup of pasta water, then drain.
Meanwhile, in a large skillet over medium heat, melt butter. Using a slotted spoon, add cooked gnocchi into melted butter. Season with several cranks of black pepper. Add Parmesan and Pecorino and toss until melted and pepper is fragrant for about 2 minutes. Add pasta water, a couple of tablespoons at a time to help sauce come together, as needed.
Serve warm with more Parmesan.
Adapted from recipe by Makinze Gore.