I served these delicate, fluffy pillows of pasta with marinara sauce and grated cheese.
Three Russet Potatoes
Approximately One Cup Of All-Purpose Flour
A Beaten Egg
1/2 Teaspoon Of Sea Salt, Divided
A Pinch Of Ground Nutmeg
A Pinch Of Ground Black Pepper
Two Teaspoons Of Olive Oil
Preheat the oven to 325 degrees. Rub the potatoes with the olive oil and sprinkle them with 1/4 teaspoon of sea salt and the ground black pepper. Bake the potatoes in the preheated oven for one hour and fifteen minutes.
Peel the potatoes when they are lukewarm amd mash them well with a fork.
Place the mashed potatoes in a bowl. Make a well in the center of the potatoes and sprinkle the potaotes with 3/4 cup of the flour. Mix the beaten egg with the nutmeg and 1/4 teaspoon of sea salt. Place the egg in the center of the well. Using a spatula, stir and fold the egg into the potatoes and the flour. This will produce a light crumble.
Once the egg is mixed in, use your hands to gently knead the dough into a ball. Add more flour, a little at a time, until the dough has the consistency of Play-doh.
Using a floured rolling pin on a clean surface that has been sprinkled with flour, flatten the dough to about 3/4 inch thick. Cut the dough into one inch strips. Roll the strips into logs about 3/4 inch in diameter.
Cut each log into about one inch long pieces. Using a fork, lightly press the gnocchi with the back of the fork while pinching the ends to create ridges. These ridges will hold the sauce after they have been cooked.
Line a sheet pan with parchment paper and place the gnocchi on the pan. Cover the gnocchi with plastic wrap. Freeze the gnocchi until they are rock hard. Now you can place the gnocchi in a plastic bag and freeze them for future use.
Cook the gnocchi in a pot of boiling, salted water until they float to the top of the pot. Serve with butter, pesto sauce, or a tomato sauce.