©2006 Globalavida LLC
Ingredients:
5½ cup mashed potatoes (do not use blender or food processor)
¾ cup flour, or more as needed
5 egg yolks
1/8 teaspoon grated nutmeg
1 teaspoon salt
White pepper, to taste
1/3 cup olive oil
Using a potato ricer or metal masher, mash boiled potatoes into a mixing bowl. Add the egg yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Start kneading the mixture and add the remainder of the flour if necessary, bit by bit. Knead until slightly sticky.
Lightly dust a work surface with flour. Form the dough into long rolls about the thickness of your thumb. Cut into1-inch long pieces. Using a fork, flatten each piece so that the tines leave an imprint in the gnocchi. It is helpful to dip the fork into water for cleaning between imprints.
To cook gnocchi, fill a large pot with salted water and bring to a boil. Reduce heat to bring water to a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time. They will sink to the bottom but will rise to the surface when they are cooked. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil or butter, mix gently and transfer to a heated platter. Repeat this process until all the gnocchi are cooked.
Serve as a side accompaniment to roast meat or poultry.