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im doing gnocchi today on my day off. theres a few simple tricks to make it incredible every time 
thats about 7-8 lbs russet potatoes. poke them all over to help vent steam. BAKE them at 400 degrees for an hour directly on the rack. you can boil, but itll be an inferior dough. moisture is our enemy for these pillowy dumplings of delight
when you throw your potatoes in, set up a SMOOTH surface to work dough on. the rest of the ingredients are as follows:
room temp eggs
parm reggiano fine grate
sea salt fine
all purpose flour
powdered nutmeg ( or fresh grate )
room temp eggs
parm reggiano fine grate
sea salt fine
all purpose flour
powdered nutmeg ( or fresh grate )
ill give you guys my ratio of ingredients at the end for smaller batches. not everyone is feeding a platoon like me so my 5lb recipe will be a bit much
after an hour or so pull your potatoes to cool. theyll be crispy outside but give way when you squeeze. i had a few big 1lb potatoes in the bag so im leaving them for another 15 mins maybe, well see
i do them on the direct rack because in a pan youll get an overcooked brown/burnt spot which lowers your yield per potato as its unusable
while the potatoes cool, whisk 5 eggs and grate/measure 1.5 - 2 cups parm
when the potatoes are cooled enough to handle, half them length wise and allow them to steam off and cool some more
scoop out the potato from the skin with a sooon into bowl. avoid getting skin in at all costs. was hoping on 5 lbs cooked but itll only be 4 1/2 so ill do a 4lb recipe. i have to reduce by 1 egg
next is to rice the potato. i left my ricer at the restaurant, so im improvising using a sifter to force them through. any mesh will work, strainer whatever, but ricer is best to keep starch release down
re improvising. blew out the sifter mesh, so im using a ramen noodle cooking basket 
after you “rice” the potato, spread it out even on your work surface. get a pot of salted water (2 tables/gallon) on the stove to low boil simmer
dust the potato with some fine sea salt, nutmeg, and 1 cup of the parm. measure out flour. i need 15oz for 4lb potato and 4 eggs whisked. dont add flour/egg yet! take a smoke break now if you need because you have to work quick once the flour and egg are added!
sift your flour over, pour the egg, then mix together. form a dough but dont overwork
cut pieces off dough ball, roll into 1/2” thick ropes, adding sprinkles of flour if the dough gets tacky/sticky. cut into bite size segments. i make multiple ropes then cut to speed up the process
when its all cut, cook in batches in your simmering pot. they will float to the surface when they are done. use strainer spoon to scoop them into sheet pan
they are ready to eat now, you can add whatever sauce you prefer. but i go another step. i completely chill them in the fridge on the sheets for a few hours, then i saute them in butter and garlic to crisp up the exteriors a little bit before adding any sauces 
the ratio i use is as follows:
for every 1 lb cooked riced potato
3 3/4 oz ap flour
1 egg whisked
1/4 cup parm
1 tsp salt
1 tsp nutmeg
for every 1 lb cooked riced potato
3 3/4 oz ap flour
1 egg whisked
1/4 cup parm
1 tsp salt
1 tsp nutmeg
