Gnocchi - Try a New Ingredient

3 large baking potatoes (1 ¼ lb.) scrubbed

1 large egg

1 tsp. salt

¼ tsp. freshly ground white pepper

Pinch of freshly grated nutmeg

¼ cup freshly grated Parmigiano-Reggiano cheese

2 cups unbleached all-purpose flour or more if needed

(The soup above is called Chicken & Gnocchi Soup and is also featured on my blog)

Place potatoes in a large pot with enough cold water to cover.  Bring water to a boil and cook, partially covered until potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes.  Drain potatoes and let stand just until cooled enough to handle. Remove skins and put through a ricer or use a very fine grater. Spread the potatoes into a thin even layer on the work surface without pressing or compacting them.  Let cool completely.

In a small bowl beat the egg, salt, pepper and nutmeg.  Gather the cooled potatoes into a mound and form a well in the center.  Pour the egg mixture into the well. Knead the potatoes and egg mixture together with both hands gradually adding the grated cheese and enough of the flour to form a smooth but slightly sticky dough.  It should take no longer than 3 minutes to work the flour into the potato mixture. Remember the longer the dough is kneaded the more flour it will require and the heavier it will become.

Wash and dry your hands.  Dust the dough and your hands and work surface lightly with flour.  Cut the dough into 6 equal pieces and set off to the side. Using 1 piece of dough and both hands in a smooth back and forth motion roll dough into a rope ½ inch thick.  Slice ropes into ½ inch thick rounds. Sprinkle rounds lightly with flour and roll each piece quickly into a rough ball.

Flour dough balls and hands lightly again.  Hold a fork at a 45-degree angle to the table.  Take a ball of dough and with the top of your thumb press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines.  As the dough wraps around the tip of your thumb it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with parchment lightly floured.  Continue making gnocchi with remaining dough. Cook gnocchi immediately or freeze.