Preheat the oven to 350ºF. Cover a jelly roll pan or rimmed baking sheet with a 1-inch layer of kosher salt. Place the potatoes on the salt and bake for 1½ hours.

Once the potatoes are baked, cut them in half horizontally (work carefully—they will be very hot). Deeply score the flesh of the potatoes in a crisscross pattern. Place the potatoes on cooling racks and set them aside at room temperature for at least 30 minutes.

Once the potatoes are cool, scoop out the flesh into a large bowl. Force the potato flesh through a fine ricer or sieve. Weigh the flesh—you’ll need 2 pounds and 4 ounces for the gnocchi.

Spread the riced potatoes on a clean work surface, then loosely shape them into a flat mound. Drizzle with the egg yolks and sprinkle with the pepper.

Using a pastry scraper, spatula, or cleaver, cut into the potato mound at 1-inch intervals to incorporate the egg yolks. Sprinkle the mound with flour in handfuls as you work the mixture by cutting and folding, but not kneading. Continue adding flour and working the mixture until it feels fairly dry and is no longer sticky—you should be able to easily roll a small piece into a ball.

Line two jelly roll pans or rimmed baking sheets with parchment paper, then lightly dust with flour.

Using a pastry scraper, clean your work surface, then lightly dust it with flour. Shape the potato mixture into a loaf, about 1½ inches high, 4 inches wide, and 12 inches long.

Using your scraper or a knife, cut a 1½-inch-wide slice from the loaf. Roll it into a rope, about ½-inch thick and 30 inches long, then cut into 1-inch pieces. Lightly smooth the ends of each piece with your fingertips, then place the finished gnocchi on the prepared baking sheets. Repeat with the remaining potato mixture.

Bring a large pot of salted water to a boil (use 1 heaping tablespoon of salt for each quart of water).

In a large bowl, combine 4 quarts of cold water with the ice cubes, then place a large colander in the bowl so it fills with ice water.

Carefully slide the gnocchi from one baking sheet into the boiling water and cook until gnocchi begins to float to the surface, about 90 seconds. Using a slotted spoon or skimmer, transfer the cooked gnocchi to the ice water. Repeat the process with the remaining gnocchi.

Re-line the baking sheets with clean parchment paper. Using a slotted spoon or skimmer, transfer the cold gnocchi to the baking sheets. The cooked gnocchi can be served all at once, set aside for several hours, or frozen for future use.

To serve the entire batch of gnocchi, melt the butter in a small saucepan over low heat. Carefully add 1 cup of water and whisk until the mixture is emulsified. Transfer the butter sauce to 1 or 2 skillets, large enough to hold the gnocchi in a single layer. Add the gnocchi (frozen gnocchi can be added to the sauce without thawing) and cook over medium heat until the butter sauce begins to bubble and the gnocchi are warmed through. Dust with the cheese and serve.

Moroccan Lamb Stew with Butternut Squash and Preserved Lemon

Ingredients

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