Potato Gnocchi

Ingredients

• 4 medium russet potatoes, peeled, halved, boiled until tender and mashed until smooth
• 1 ¾ teaspoons salt
• 2 pinches freshly grated nutmeg
• 1 ½ cups all-purpose flour, plus more as needed
• 1 tablespoon olive oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    246 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 6 grams protein; 686 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 pounds (6 servings)

Preparation

1. Place the potatoes in a large bowl and stir in the salt and nutmeg. Stir in the flour. Begin to knead the mixture with your hands until it holds together. Turn the dough out onto a lightly floured surface and, with lightly floured hands, gently knead until smooth and well blended, working in more flour if it is too sticky.
2. Divide the dough into 8 pieces. Roll 1 piece out to a rope about 1/2an inch in diameter. Using a knife, cut the rope into 3/4-inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate the gnocchi, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.
3. To cook the gnocchi, bring a large pot 1/4 full of salted water to a boil. Cook until the individual gnocchi float, then 1 minute more (about 4 minutes total). Immediately drain, toss with olive oil and serve as desired.

20 minutes