This 20 Min Gnocchi DESTROYS Store Bought

For the gnocchi

1. Preheat the oven to 425°F (220°C).

2. Place the potatoes on a sheet tray and bake until a tester passes into the center with no resistance, 60–75 minutes.

3. Cut the hot baked potatoes into quarters and let them steam on a board, 2 minutes.

4. Pass the hot potato quarters flesh-side down through a potato ricer into a bowl on a digital scale until you have 500 g of riced potato.

5. Add the egg yolks to the riced potato and stir with a spoon until combined.

6. Add 8 g of salt and 175 g of flour.

7. Cut the flour into the warm potato mixture using a dough scraper to combine with minimal gluten development, about 1 minute.

8. Squeeze the crumbly dough together with your hands, then give it 4 to 5 gentle half-kneads until smooth.

9. Cover the bowl and let the dough hydrate, 5 minutes.

10. Bring a large pot of water to a boil over high heat.

11. Turn the dough onto a heavily floured surface, dust it with flour, and cut it into 4 equal pieces.

12. Roll each piece gently with your hands into a 24-inch (60 cm) long rope, about 1 inch (2.5 cm) thick.

13. Cut the rope into small pieces weighing about 6–7 g each.

14. Roll each piece into a small ball with your hands, then press and roll it downward over a gnocchi board or the tines of a fork using your thumb to form ridged gnocchi.

15. Add 2 pinches of salt to the boiling water.

16. Carefully slide the gnocchi into the boiling water in 3 separate batches.

17. Boil each batch until all the pieces float to the top, about 60 seconds, then cook for another 30 to 45 seconds (90 to 100 seconds total).

18. Transfer the cooked gnocchi with a slotted spoon to a sheet tray, drizzle with 1 tbsp of olive oil, and toss gently to coat.

For the sauce

19. Pour the heavy cream into a large shallow skillet over medium-high heat and bring to a simmer.

20. Reduce the cream slightly, stirring occasionally, until it leaves a distinct trail on the bottom of the pan, 2–3 minutes.

21. Lower the heat to medium-low, then add the Gorgonzola, 20 g of grated Parmesan, 2 g of salt, and 2 g of black pepper.

22. Stir gently over low heat until the cheeses melt completely into a smooth sauce, 1–2 minutes.

23. Add all the cooked gnocchi to the pan and toss gently to coat them in the cheese sauce, 1 minute.

24. Spoon the gnocchi into bowls, pour over the remaining sauce from the pan, and finish with finely grated Parmesan and freshly cracked black pepper.