Gnocchi 

1 ½ pounds baking potatoes, peeled, cut, cooked and drained 1 large egg, beaten 1 teaspoon salt Freshly ground white pepper to taste Pinch of freshly ground nutmeg 1 cup flour (more or less as needed) 6 to 8 quarts salted water for cooking Grated Romano cheese, pesto or marinara sauce

Using either a potato ricer or food mill and large bowl, puree potatoes. Add egg, salt, pepper, nutmeg and enough flour to make a soft, satiny dough. Depending on how moist the potatoes are, you may need to add more or less flour. Keep in mind that the more flour added, the heavier the dough (and gnocchi) will be. Place dough on a lightly floured surface and divide it into four equal portions. Roll dough between your hands and work surface until a ½-inch thick strand had formed. Using a knife, cut off 3/4-inch pieces and press one side of each piece into tines of a fork. Place on a floured baking sheet and repeat same process with other portions. Bring salted water in a stockpot to a boil and cook gnocchi in batches, about 5 to 8 minutes. They will float to the surface when ready. Use a slotted spoon to remove dumplings and place in bowls or on plates. Top with butter and grated Romano cheese, pesto or a marinara sauce, and serve.

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