Rouxbe

No Ricer? No problem. Use a mess strainer. Do one potato at the time, cut into fours, and force them through the strainer with a wooden spoon. Make sure the potatoes are fully cooked and HOT - they'll go through much easier.

It's impossible to ratio your potato to an exact amount of egg and flour, as all potatoes will have different water content. Keep it simple by adding one egg yolk to each potato the size of your fist. Make sure the potatoes are fully cooked - must be tender - riced hot, completely cooled, THEN add yolk and flour. Add enough flour to make a dough that holds its shape. Don't worry about adding more flour than necessary - a bit more is better than too little. The gnocchi should shape easily, and cook without falling apart. Do a test before committing to the whole batch.

With everything else, practice makes perfect. Patience, patience, patience!

Best and safer to simmer in a dutch oven in a low oven if you're going to do this overnight. Do it in a 250 F oven, with a lid slightly ajar, to prevent evaporation, and create the gentlest simmer possible (if fat, it will barely poach). This should result in a cloudless, very flavourful stock.

If using lighter fat milk/cream, probably curds will form during the long simmering- just not enough fat to keep proteins in the milk homogenized. However, these curds are very delicate and in large clusters, so they can be broken up and homogenized in a blender at high speed, then returned to a pot and thickened with a roux. Skimming off the rendered pork fat first eliminates even more calories.