Gnocchi

4 medium or 2 large potatoes baked until soft.

1 tsp salt

1 1/2 cups of all-purpose flour

1/4 tsp nutmeg

3 tblsp olive oil

1/4 cup finely grated Parmesan         

Water boiling (well salted)

Remove all the goods from inside your baked potatoes.  With a fork, or potato masher, smash until very fine.  Continue till all large pieces are gone and it is almost mashed potatoes.  Add the flour, nutmeg and salt into the mixture and knead with your hands until the dough is uniform. (Remember no potato chunks) Once the dough is ready roll it out into ropes about 1/2 inch in diameter.  Then cut the rope into little 1-inch pieces.  Now, with a fork and on the square side of the pieces, place your thumb on one end and fork on the other, and roll them into disks leaving the fork imprint on one end and a dimple on the other.  Do this with a couple and then add to water for 1-3 minutes or until it rises to the top.  Remove from water and taste. Should be solid and chewy all the way through, and not slimy.  If it is good, then continue with the rest.  If slimy add 2 more tblsp of flour and try again.  


Once all are cut and cooked, put into a bag or on a baking sheet and coat with oil and cheese until you are ready to serve. Serve them with either a green, white or red sauce, but most importantly just serve em, cause they are fantastic!!

Note: You can make these bad boys ahead of time, just freeze them and then cook them for another minute or two until they are done.