Gnocchi

1. 1

   Using either a potato ricer or a food mill to puree the potatoes.

2. 2

   Add the egg, salt, pepper, nutmeg, and enough flour to make a soft, satiny dough.

3. 3

   (Depending on how moist the potatoes are, you may need to add more or less flour.

4. 4

   Keep in mind that the more flour added, the heavier the dough (and gnocchi) will be).

5. 5

   Place the dough on a lightly floured surface and divide it into four equal portions.

6. 6

   Roll the dough between your hands and work surface until a 1/2-inch thick strand has formed.

7. 7

   Using a knife, cut off 3/4-inch pieces and press one side of each piece into the tines of a fork.

8. 8

   Place on a floured baking sheet and repeat the same process with the other portions.

9. 9

   Bring the salted water in a stockpot to a boil and cook the gnocchi in batches, about 5 to 8 minutes.

10. 10

    They will float to the surface of the water when done.

11. 11

    Use a slotted spoon to remove the dumplings and place in bowls or on plates.

12. 12

    Top with butter and grated Romano cheese, pesto, a marinara or gorgonzola sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.