large PEI Russet Potatoes
large egg yolks
tbsp olive oil
cup parmesan cheese
dash nutmeg to taste
dash salt and pepper to taste
Preheat oven to 400
Gently scrub potatoes to remove dirt and loose skin; prick each potato several times with a fork.
Place the potatoes in oven for 60 minutes or until cooked through.
Remove from oven, allow to cool slightly then scoop the potato from the skins. Mash potatoes well; side aside.
Combine egg, oil and parmesan. Fold into mashed potatoes and season with salt & pepper.
Fold in flour and nutmeg until a dough forms.
Roll dough into a log approximately ¾ -inch in diameter and cut into 1 ½ -inch lengths. Roll the gnocchi over the tines of a fork; place in a single layer on a sheet pan dusted with flour.
Bring a pot of lightly salted water to a boil and cook gnocchi for 3-5 minutes or until the gnocchi float and puff up.
Drain and serve immediately with your favorite tomato or butter sauce or a balsamic reduction.
• If desired, gnocchi can be pan-fried in butter until golden after boiling.
• Gnocchi dough freezes well if made ahead; individually freeze in single layers
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