0 Bake your potatoes at 400°F until completely tender, about 1 hour. Let them cool slightly, then rice them while still warm.
1 Make the dough. On a clean surface, combine the riced potato, egg yolks, a pinch of salt, and 00 flour. Mix gently until a soft dough forms. Don't overwork it.
2 Shape the gnocchi. Roll the dough into logs and cut into 1-inch pieces. No need to do the fork thing — keep it simple.
3 Cook. Drop gnocchi into salted boiling water. They're done when they float, about 2–3 minutes. Reserve at least 1 cup of pasta water before draining.
4 With reserved pasta water, add a few TBSP of it to the grated cheese
5 Make the sauce. Toast the cracked pepper in a dry pan over medium heat for about a minute. Add a splash of pasta water, then add your gnocchi. Off the heat, add in the Pecorino and Parm mixture, adding pasta water a little at a time until you get a creamy, glossy sauce that coats every pillow.
6 Plate it. Hit it with more cracked pepper and a little extra Pecorino. Serve immediately.
