Gnocchi

Directions

1. 1
   Using either a potato ricer or a food mill to puree the potatoes.
2. 2
   Add the egg, salt, pepper, nutmeg, and enough flour to make a soft, satiny dough.
3. 3
   (Depending on how moist the potatoes are, you may need to add more or less flour.
4. 4
   Keep in mind that the more flour added, the heavier the dough (and gnocchi) will be).
5. 5
   Place the dough on a lightly floured surface and divide it into four equal portions.
6. 6
   Roll the dough between your hands and work surface until a 1/2-inch thick strand has formed.
7. 7
   Using a knife, cut off 3/4-inch pieces and press one side of each piece into the tines of a fork.
8. 8
   Place on a floured baking sheet and repeat the same process with the other portions.
9. 9
   Bring the salted water in a stockpot to a boil and cook the gnocchi in batches, about 5 to 8 minutes.
10. 10
    They will float to the surface of the water when done.
11. 11
    Use a slotted spoon to remove the dumplings and place in bowls or on plates.
12. 12
    Top with butter and grated Romano cheese, pesto, a marinara or gorgonzola sauce and serve.