Gnocchi are among my favorite foods ever. I've figured out that frozen come out better than my own but this was fun to make.
2 1/4 lb waxy potatoes, scrubbed
1 T salt
2- 2 1/2 c flour
1 egg
pinch of grated nutmeg
2 T butter
parmesean cheese
Place unpeeled potoates in large pan of salted water. Boil and cook until tender. Drain. Peel while still hot.
Spread out layer of flour. Put potatoes through food mill, onto the flour. Sprinkle with 1/2 remaining flour and mix lightly with potatoes.
Break egg into mixture, add nutmeg and knead lightly, drawing in more flour. Once the dough is no longer moist, it is ready to be rolled. Do not overwork.
Divide dough into 4 parts. Roll about 3/4" in diameter. Cut rolls in 3/4 in long parts.
Roll along a table fork.
Add gnocchi and salt to hard boiling water.
When they float, drain, cover in butter and parm.
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