Simplest Gnocchi

Directions

1. 1
   ["You'll also need...\r\n\r\nA large wooden board\r\nA slotted spoon\r\nVery clean hands!", "Bake the potatoes at 425\u00b0 for about 45 minutes, or until you start to smell them charring slightly. The key word being slightly. You want to bake the moisture out of them. This is key to good gnocchi because if there's moisture in the potatoes, it will make it difficult for the dough to congeal the right way. Some people say you should boil the potatoes. I don't agree with that and the years have taught me that baking them is better.", "Let the potatoes cool and then peel the skin. You don't need to get the second, interior layer off entirely-just the exterior skin. There will still be some charred spots on the potatoes and that's OK.", "Pess the potatoes against the large holes on a cheese grater. Some recipes ask you to use a ricer. I've never used the ricer. Use a fork to mash the potatoes against the side of the bowl. Don't try to make the potatoes perfectly smooth. A little lumpiness will make the gnocchi lighter.", "Make a well in the middle of the potatoes and add 1/2 cup of Parmesan cheese. Add the dash of nutmeg.", "Add 3 egg yolks. (Keep some of the egg whites you might want to add it in later depending on the consistency of your dough as making gnocchi, as you'll learn, is not always an exact science.)", "At this point, if you haven't already, wash your hands really well. I've never known an Italian to use a Kitchen Aid with gnocchi. This is \"hands on\"" pasta! Your hands are the best tool with gnocchi. Start kneading the mixture between your fingers. It will be sticky. When it looks a little like egg salad you're good. It's OK if its a little lumpy.""