1 lb. Potatoes
1 Egg, beaten
2/3 Cup Parmesan Cheese, grated
Pinch of Salt
1 tsp. Fresh Ground Nutmeg
1 Cup Semolina Flour, or Unbleached White Flour

METHOD:
Peel the potatoes, cut into quarters. In large pot, place potatoes and cover with adequate water. Heat over medium-high heat until water begins to boil. Boil for about 15 minutes or until potatoes are very tender. Drain and let cool.

When cool, mash potatoes with a fork or potato masher. Place into a mixer and mix until all are processed. Add in the egg, cheese, salt and nutmeg and mix thoroughly. Add in flour, a little at a time until you have a stiff dough. If it is too dry, add more water. If it is too wet, add more flour. Pull off a piece that will fit in the palm of your hand and roll it out between your palms until it becomes a long cylinder, about the length of a breadstick. Cut into 1-inch lengths. Roll off end of fork.

Place gnocchi on a floured board. When all gnocchi are ready, bring water in a large pot to a boil. Place gnocchi’s into water, stir gently to keep them from sticking together. When they rise to the surface, they are done. Drain and serve with sauce and additional parmesan.