Potato gnocchi

Yield: 8 servings

Ingredients:

3 lb Boiling potatoes; -=OR=- 1/8 ts Nutmeg
5 1/2 c -Mashed potatoes 1 ts Salt; or as desired
3/4 c Flour (or more) White pepper; to taste
5 Egg yolks 1/3 c Olive oil

Instructions:

USING UNCOOKED POTATOES boil them unpeeled in salted water until soft. Or cook them in a microwave according to oven directions or bake in a conventional oven. Drain boiled potatoes. Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm. Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess. If using leftover mashed potatoes place in a small pot and heat them until they are warm. Transfer potatoes to a mixing bowl add the yolks and mix. Add nutmeg salt pepper and 3/4 cup of flour. Knead together and add the remainder of the flour if necessary bit by bit kneading until a slightly sticky consistency is attained. Lightly dust a work surface with flour. Form the dough into sausage-like rolls about the thickness of your thumb. Cut into pieces about 1-inch in length. Using a fork flatten the pieces so that the tines leave an imprint in the gnocchi. Keep a glass of water nearby to clean the fork. Meanwhile fill a 3-quart pot with salted water and bring to a boil. Reduce heat so that the water is boiling at 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 after a minute or so. Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil mix gently and transfer to a heated platter. Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK