Potato gnocchi with gorgonzola cheese sauce

Bake three large russet potatoes at 425F for 60 to 75 minutes until a cake tester meets no resistance through the skin.

Cut the potatoes in half and into quarters and let them steam off about two minutes to lose more moisture.

While hot, press the quarters flesh side down through a potato ricer into a bowl on a tared scale, leaving the skins behind, to 500 g.

Variation for a shortcut: stir 150 grams of instant mashed potato into 350 grams of simmering water and use it in place of the riced potato, at the cost of the roasted flavour.

Stir 45 g of egg yolk into the warm potato until evenly mixed.

Add 8 g salt and 175 g all-purpose flour and cut the flour into the potato with a dough scraper for about a minute, to develop as little gluten as possible.

Squeeze the pebbly mix together by hand and give it four or five half kneads until it holds.

Lid the bowl and let the dough hydrate five minutes.

Bring a big pot of water to a boil.

Dust the dough with flour, cut into four equal portions and roll each into a snake about 24 inches long and one inch thick.

Cut the snake into six to seven gram pieces, flour them liberally and move them to a sheet tray.

Roll each piece into a ball, then press and flick it down a floured gnocchi board, or the back of a fork, releasing pressure as you push so it curls.

Add two strong pinches of salt to the boiling water and cook the gnocchi in three batches, about 60 seconds until they float and 30 to 45 seconds more, 90 seconds in total.

Move them to a sheet tray to cool and set, and toss with olive oil so they do not stick.

Bring 300 g heavy cream to a simmer in a large shallow pan over medium high heat and reduce until it barely leaves a trail.

Add 65 g gorgonzola, 20 g grated parm, 2 g salt and 2 g black pepper and stir over medium to low heat until melted and smooth.

Add the cooked gnocchi and toss to coat and heat through, loosening with a splash of water if the sauce goes thick.

Pile into a low pasta bowl, spoon over the remaining sauce, shave parm over the top on a microplane and finish with fresh cracked black pepper.