- 1-2 Small Russet Potatoes, baked and peeled (about 180 grams total)
- 140 g Turkey Red Heritage White Flour or Heritage Bread Blend
- 1-2 tbsp Himalayan or Sea Salt (“Real” brand)
- 3 Scrapes Whole nutmeg, or ¼ teaspoon of powdered nutmeg
- 1-2 tbsp Shredded Parmigiano Reggiano cheese, or to taste
- 1 Egg
- Butter & Olive Oil, combined.
- Bake one or two small russet baking potatoes (enough to scrape 180g of the white part of the potato, no peel. Allow to cool to room temperature.
- Rice the inner part of the potato only, no skin, approximately 180g.
- Place the 140g flour in a mixing bowl. Place the potato on top of the flour. Add salt, nutmeg, and cheese.
- Mix by hand enough to blend the potato and flour together. Add the egg. Squeeze and mix until it comes together like soft, wet bread dough. Mix enough to make a nice dough ball but don't overwork it because that will make the results tougher.
- Let the dough rest ½ - 1 hour.
- Bring water to a boil. Use at least a gallon of water. Add salt.
- After the rest time, cut the dough into two pieces. Roll the first piece out by hand on a smooth, lightly floured counter. Use just enough flour to keep it from sticking. Roll each piece into a long strip about ½ to ¾’’ in diameter.
- Assuming the size of the roll is about ½ - ¾’’ thick, cut the final pieces into about the same, ½- ¾’’ in size (essentially small cubes). Dust the pieces with enough flour so they don’t stick together.
- Depress each one with a fork so they show signs of the tines. This will help them hold sauce.
- Gather about a dozen at a time, place in wire strainer or sifter, and gently shake off the flour.
- Place them in the boiling salt water and give the water a gentle stir with a wooden spoon.
- When they float to the top, count to 7 and remove them with a small strainer or slotted spoon.
- Place them in another larger strainer, set on a plate, and let them drain thoroughly.
- Place them in a frying pan with a mixture of olive oil and butter. Heat and serve. Adding a little more parmesan cheese and a little cream makes Alfredo gnocchi. There are many toppings that work well with these potato dumplings - pesto, butter or olive oil and herbs, tomato sauce. Be creative.
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