Ingredients
- 1 1/2 lbs mealy potatoes
- 2 1/2 cup unbleached all-purpose flour
- 1 egg
- pinch of nutmeg
- pinch of salt
Preparation
Step 1
Wash the potatoes and boil with their skins on. When cooked, peel and mash them. Form a mound of the potatoes on your work surface, combine with flour, nutmeg and salt. Make a well in the center. Add the egg and work the mixture until it forms a dough.
To shape the gnocchi, separate the dough into several pieces. Take one piece and roll it until you form a rope like cylinder about the thickness of your index finger.
With a sharp knife , cut the rope into pieces about 2/3 inch long. Press each piece gently against the tines of a fork, so that shallow indentations are formed ( these help to hold the sauce). Lay the gnocchi in a single layer on a wax paper covered tray and dust lightly with flour. Let rest in a cool place until ready to cook.
To cook, bring a large pot of water to a boil, the toss in the gnocchi and cook for approximately 3 minutes, they should float.
Serve with sauce.