1. Center a rack in oven and heat to 400 degrees. Place potatoes on a baking sheet, then transfer to oven and bake until very tender, about 1 hour.

2. Let potatoes cool slightly, then halve lengthwise and grate flesh on the large holes of a box grater. Transfer to a large bowl and add egg, flour, cheese, and 1 1/2 tsp. salt. Using hands, press and fold mixture gently until dough just comes together.

3. Working with one-sixth of dough at a time, transfer to a lightly floured counter and gently roll into a 1/2"-thick rope. Cut rope into 1" pieces, then transfer to a parchment-lined baking sheet and dust lightly with flour; repeat with remaining dough.

4. To cook, bring a large pot of salted water to a boil. Add half of gnocchi and boil until they float to the surface, then cook 1 more minute. Remove with a slotted spoon and transfer to a clean baking sheet; repeat with remaining gnocchi.

Source: Hannaford fresh Magazine, October - November 2020