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1
Peel the potatoes and boil them in lightly salted water until tender, about 25 to 30 minutes.
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2
Drain and allow to cool.
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3
Mash them coarsely.
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4
Stir in the egg, then the 2 tablespoons of cream.
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5
Add the salt and nutmeg.
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6
Place 1 1/2 cups of the flour in a bowl, add the potato mixture and cover with another 1 1/2 cups of flour.
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7
Using a pastry cutter or spatula, cut the flour into the potato mixture until thoroughly mixed.
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8
Add more flour if the mixture feels very sticky.
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9
The dough should be soft but not elastic, and only slightly tacky.
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10
On a work surface, form the mass into a log.
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11
Divide the log into smaller portions and, using your hands, roll out into 1/2-inch-thick cylinders.
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12
Cut into 1-inch-long pieces.
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13
Dust them well with flour.
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14
Hold a flour-dusted fork, concave side up, in one hand.
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15
With the other hand, push a piece of dough into the tines, making an indentation with your thumb.
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16
Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom.
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17
Flour the fork and repeat with the rest of the dough.
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18
To make the sauce, saute the chives in a saucepan with the butter, 1 tablespoon of water and the salt and pepper for 10 minutes, or until tender.
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19
Add the vinegar and stir.
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20
Add the cream.
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21
Simmer the mixture for an additional 10 minutes over very low heat.
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22
Allow to cool and then briefly liquefy in a blender, making sure not to churn into butter by overblending.
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23
Cook the gnocchi in boiling, salted water for 4 to 5 minutes, or until they swell and rise to the top.
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24
Put the chive cream in a large pan, add the gnocchi and gently shake the pan over low heat to coat them with sauce.
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25
Serve with grated Parmesan cheese.
