- 3 pounds medium russet potatoes, scrubbed (about 6 or 7)
- ¾ cup all-purpose flour, plus more for surface
- 1 tablespoon kosher salt, plus more
Preheat oven to 350°. Prick potatoes all over with a fork, then bake directly on oven rack until very tender, about 1 hour. When cool enough to handle, scrape potato flesh into a medium bowl; discard skins.
Pass through a food mill or ricer onto a paper towel–lined baking sheet (to absorb excess moisture). Let cool completely.
Transfer potatoes to a large bowl, sprinkle with ¾ cup flour and 1 Tbsp. salt, and knead until a sticky dough forms. Lightly flour your hands and work surface. Divide dough into 6 portions. Roll each into a long, compact rope about ½” thick. Cut into 1” pieces.
Working in 4 batches, cook gnocchi in a large pot of boiling salted water until they float, about 3 minutes. Using a slotted spoon, transfer to a pan of tomato sauce as you go. Sprinkle with Parmesan and serve with pork shoulder.