Gnocchi

Place the unpeeled potatoes in a large pan of salted water. Bring to a boil and cook until the potatoes are tender but not falling apart. Drain. Peel as soon as possible, while the potatoes are still hot but cool enough to handle.

On a work surface, spread out a layer of flour. Mash the hot potatoes with a food mill, dropping them directly onto the flour layer. Sprinkle with about half of the remaining flour and mix very lightly into the potatoes.

Break the egg into the mixture, add the nutmeg, and knead lightly with your hands, drawing in more flour as necessary. When the dough is light to the touch and no longer moist or sticky, it is ready to be rolled. DO not overwork the dough or the gnocchi will be heavy.

Divide the dough into four parts. On a lightly floured board, form each part into a roll about 3/4“ in diameter, taking care not to over handle the dough. Cut the rolls cross ways into pieces about 3/4” long.

Hold an ordinary table fork with long tines sideways, leaning on the board. One by one, press and roll the gnocchi lightly along the tines of fork towards the points, making ridges on one side and a depression with your thumb on the other.

Bring a large saucepan of water to a hard boil. Add salt and drop in about half the gnocchi. The gnocchi will sink.

When the gnocchi rise to the surface, after 3-4 minutes, they are done. Scoop them out, drain and place in a warmed serving bowl.; Keep warm while the remaining gnocchi are boiling.

As soon as they are cooked, toss the gnocchi with the butter or a heated sauce, sprinkle with Parmesan cheese and serve.