Potato Gnocchi

1. 1

   Place the potatoes in a large bowl and stir in the salt and nutmeg.

2. 2

   Stir in the flour.

3. 3

   Begin to knead the mixture with your hands until it holds together.

4. 4

   Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead until smooth and well blended, working in more flour if it is too sticky.

5. 5

   Divide the dough into 8 pieces.

6. 6

   Roll 1 piece out to a rope about 1/2an inch in diameter.

7. 7

   Using a knife, cut the rope into 3/4-inch segments.

8. 8

   Hold a fork upright on your work surface with the tines curved toward you.

9. 9

   Gently roll 1 segment of dough against the tines to mark it lightly with ridges.

10. 10

    Transfer to a lightly floured baking sheet and repeat until all the dough is used.

11. 11

    Refrigerate the gnocchi, uncovered, until ready to cook.

12. 12

    The gnocchi will keep, refrigerated, for 1 day.

13. 13

    To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil.

14. 14

    Cook until the individual gnocchi float, then 1 minute more (about 4 minutes total).

15. 15

    Immediately drain, toss with olive oil and serve as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.