Prep time          1 hour

Serves                6-8

Ingredients

4 large baking potatoes, peeled, cubed, and placed in water

2 large eggs

1 teaspoon Kosher or sea salt

½ teaspoon fresh cracked black pepper

Pinch of fresh grated nutmeg

¼ cup freshly grated Parmesan or Pecorino cheese

2 ¼ unbleached cups flour

Directions

Place the cubed potatoes in a large soup pot with 1 tablespoon of Kosher or sea salt. Boil the potatoes until they become fork-tender, then drain. Press the potatoes through a ricer, or food mill. Spread the riced potatoes in an even layer on a clean work surface and let cool.

In a small bowl, combine the eggs, salt, pepper and nutmeg.

Make a mound out of the cooled potatoes, and create a well in the center. Place the egg mixture in the well and knead slowly adding the grated cheese, and approximately 3/4 of the flour.

Dust the dough with the remaining flour, then cut into 6 equal pieces. Using your hands, roll the dough into long, even strips. Slice these strands into ½-inch pieces.

Roll the ½-inch pieces on the back end of a fork, making the traditional gnocchi shape.

To Cook

Bring at least 6 quarts of salted water to a boil. Place half of the dumplings in the water and cook for 2-3 minutes, or until they float to the surface.

Place desired sauce over dumplings and serve immediately.