Gnocchi

Ingredients:

• 2 medium size baking potatoes
• 8oz. Unbleached all purpose flour
• 1 large egg
• 1 tbsp. good olive oil
• Salt, pepper, and nutmeg to taste

  Optional Ingredients:

• 2 tbsp. Parmigiano-Reggiano
  or 2 tbsp. finely chopped fresh herbs (Italian parsley, basil, and oregano)
  or 4tbsp. finely chopped cooked spinach or Swiss chard, drained and dry

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Preparation:

Cook the potatoes, with their skins, in boiling water until the potatoes are easily pierced with a skewer, about 35 minutes. Drain and peel the potatoes while they are still hot. Immediately press the peeled potatoes through a potato ricer over a floured work surface. Arrange the riced potatoes into a small volcano shaped mound with a small well in the middle. Season with salt and fresh ground pepper to taste, plus a pinch of nutmeg. Drizzle the olive oil in a circle.
Once the potatoes are cool, pour the egg (lightly beaten) into the well. Knead the potatoes and eggs together using the tip of you fingers, then gradually add flour. Add the optional ingredients at this time. Knead the mixture, using the palm of you hand, for no more than 2 minutes. Dust the work surface lightly with some flour. Cut the dough into 3 to 4 equal pieces and roll each piece using both hands not a rope approximately 3/4 inch thick, then slice each rope into 1/2 inch disks. Next using the back of a fork, gently press the top of each gnocchi forming small ridges. Place the finished gnocchi on a floured baking sheet until you have shaped all the disks. At this time the gnocchis must either be cooked immediately or frozen.


In a large pot, bring salted water to a boil over high heat. Drop approximately 1/2 of the gnocchis into the water. Once they rise to the surface of the water, cook for 1 additional minute. Remove them with a slotted spoon, drain well and serve with you favorite sauce. A simple fresh tomato sauce with basil and olive oil, saut�ed with butter and onions and topped with Parmesan, or baked in a light cream sauce.