Potato Gnocchi

Preheat oven to 400 degrees F, with rack placed in the center

Pierce the potatoes all over with a fork. Place the potatoes onto a baking sheet and bake in the oven until tneder, about 1 hour. Set aside until cool enough to handle.

Using a kitchen towel and paring knife, carefully peel the potatoes and immediate process potatoes with a potato ricer or food mill and evenly spread out on a clean flat surface or a baking sheet.

using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over, and knead until you have a smooth, cohesive dough, about 2 minutes. If the dough feels sticky, incorporate up to another 1/4 cup flour. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.

Place dough on a lightly floured work surface and cut into quarters with a bench scraper or a knife, cut the rope into 3/4 inch long pieces. Set the gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.

To cook gnocchi, fill a large pot with water and bring to a boil over high heat. Season boiling water generously with salt and add gnocchi in batches. Cook until gnocchi floats to the surface, about 3 minutes. Using a slotted spoon or spider remove gnocchi from the boiling water.