Gnocchi - kosher salt

Method

• Bake potatoes in 425 degree oven for 45-60 minutes until well cooked.
• Peel and pass through a potato ricer onto a baking sheet lined with parchment paper. Put in fridge until cold.
• Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, thyme, nutmeg salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding.
• Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. Poke a slight indent into each one with your pinky finger.
• As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. If you will not cook the gnocchi until the next day or later, freeze them. When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water.
• Optional - after you take them out of the water, put them in a hot non-stick skillet with olive oil to brown them.