POTATO GNOCCHI

SERVES 12


2 LBS. OF OLDER, DRIER UNPEELED WHITE OR YELLOW POTATOES (DO NOT USE RUSSET OR RED POTATO)
2 EGGS
2 CUPS  ALL PURPOSE FLOUR (MORE MAY BE NEEDED)
1 TSP. GROUND NUTMEG
SALT & PEPPER TO TASTE

BOIL POTATOES IN UNSALTED WATER UNTIL FORK TENDER (LIKE YOU WOULD MAKE MASHED POTATOES).

COOL POTATOES UNTIL YOU CAN EASILY HANDLE THEM AND PEEL POTATOES.  USING POTATO RICER OR OLD FASHIONED HAND POTATO MASHER THOROUGHLY MASH POTATOES.  ADD THE EGGS,  THE NUTMEG AND SALT & PEPPER TO TASTE.

REMEMBER: THE AMOUNT OF MOISTURE IN YOUR POTATOES, THE HUMIDITY IN YOUR AREA AND THE TYPE OF FLOUR YOU USE IS WHAT REALLY DETERMINES HOW MUCH FLOUR YOU HAVE TO USE TO OBTAIN THE CORRECT TEXTURE.  YOU WILL KNOW YOU HAVE THE PERFECT TEXTURE WHEN A CLEAN AND DRY FINGER COMES OUT OF THE DOUGH CLEAN WHEN YOU POKE IT.

USING YOUR HANDS, GRADUALLY ADD FLOUR AND MIX THOROUGHLY....ADDING MORE FLOUR IF REQUIRED UNTIL THE MIXTURE DOES NOT STICK TO YOUR HANDS.  IF YOU ADD TOO MUCH FLOUR OR HANDLE THE GNOCCHI EXCESSIVELY IT WILL BECOME RUBBERY AND THE FINISHED GNOCCHI WILL BE CHEWY INSTEAD OF TENDER.  WHEN YOUR MIXTURE IS NO LONGER STICKY TAKE HANDFUL’S AND ROLL ON A FLOURED BOARD INTO ROPES APPROX. 3/4" ROUND.  CUT INTO 1" PIECES
USING SHARP FLOURED KNIFE.  WITH A FLOURED FORK “SCRATCH” THE TOP OF EACH PIECE TO LEAVE THE HINT OF GROOVES.  DON’T PRESS SO HARD THAT YOU FLATTEN THE GNOCCHI....IS SHOULD BE ROUNDED.  YOU MAY ALSO USE THE QUICKER METHOD OF TAPPING EACH PIECE LIGHTLY WITH YOU FINGER TO MAKE A SLIGHT IMPRESSION.  THESE GROOVES OR IMPRESSIONS ARE NEEDED TO MAKE A CRADLE FOR THE TOMATO SAUCE.

BRING A LARGE POT OF UNSALTED WATER TO A BOIL AND DROP IN A FEW GNOCCHI PIECES AT TIME.  WHEN GNOCCHI IS PERFECTLY DONE IT WILL FLOAT TO THE TOP (APPROX. 2 MINUTES) .  REMOVE WITH SLOTTED SPOON AND SERVE IMMEDIATELY ON WARM PLATES WITH TOMATO SAUCE.