Ingredients:

  • 1 kg Russet Potatoes, peeled and quartered
  • 200g All-Purpose Flour, plus extra for dusting
  • 1 Large Egg, lightly beaten
  • 1/2 teaspoon Salt
  • Pinch of Nutmeg (optional)
  • Water, for boiling
  • 1 tablespoon Salt

Instructions:

  1. Boil potatoes until fork-tender. Drain well.
  2. Return potatoes to the pot and dry over low heat for a minute or two.
  3. Rice or mill the potatoes while still hot.
  4. On a clean work surface, mound the potatoes and create a well in the center. Add the flour, egg, salt, and nutmeg (if using).
  5. Gently combine the ingredients, being careful not to overwork the dough. It should be slightly sticky.
  6. Divide the dough into portions. Roll each portion into a long rope about 1 inch in diameter.
  7. Cut the ropes into 1-inch pieces.
  8. Roll each piece over a gnocchi board or the tines of a fork to create ridges (optional).
  9. Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Cook until they float to the surface, plus an additional minute.
  10. Remove the gnocchi with a slotted spoon and serve immediately with your favorite sauce.