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1
Cover potatoes in a large pot with cold water.
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2
Bring the water to a boil until the potatoes are easily pierced with a skewer (30 minutes) do not over cook.
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3
Drain potatoes and let stand until cool enough to handle.
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4
Scrape the skin off the potatoes with a paring knife.
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5
Press the peeled potato through a ricer.
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6
Spread the riced potatoes into a thin even layer on a work surface.
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7
Let cool completely.
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8
In a small bowl, beat the egg, salt, pepper, and nutmeg together.
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9
Gather the cold potatoes into a mound and form a well in the center.
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10
Pour the egg mixture into the well.
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11
Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough flour, about 1 1/2 cups, to form a smooth but slightly sticky dough.
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12
It should take no longer than 3 minutes to work the flour.
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13
Use a knife or dough scraper to scrape the sticky dough from the work surface back into the dough as you knead.
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14
Wash and dry hands.
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15
Dust the dough, your hands and work surface lightly with remaining flour.
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16
Cut the dough into 6 pieces and set off to 1 side of the work surface.
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17
With 1 piece of dough, form a long rope using your hands in a back and forth motion.
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18
Slice the rope into 1/2-inch pieces.
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19
Press each piece into the tip of a fork, with your thumb roll the gnocchi off the fork.
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20
Set on a baking sheet with flour.
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21
Cook immediately in boiling salted water.
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22
They are cooked when they rise to the surface, about 1 minute.
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23
Toss in Creamy Lemon Sauce and serve.
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24
Saute the minced garlic in butter on medium heat.
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25
Add the flour.
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26
Cook for 1 minute.
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27
Add the cream and lemon zest.
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28
After the gnocchi are cooked, toss in the sauce then top with Parmesan.
