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Potato Gnocchi

ingredients

serves 6
1 kg (2 1/4 lb) baking potatoes, washed but unpeeled
2 cups (200 g) 7 1/2 oz flour (All purpose)
1 egg
pinch of grated nutmeg
6 tbsp (90 g) 3 oz unsalted butter
4 tbsp grated parmesan cheese
salt and pepper

method

1. Preheat the oven to 170°C (350°F) gas mark 3.

2. Wrap each damp potato in foil and cook them in the oven for about 1 hour, or until tender.

3. Peel them immediately and pass them through a potato ricer into a bowl.

4. Add half the flour, the egg, nutmeg and salt and pepper to taste, and mix well.

5. With the remaining flour, dust the table and your hands.

6. Roll the potato mixture into sausages about 1 cm (1/2 in) thick and cut them into 2 cm (2/3 in) lengths.

7. With well-floured hands, form the sausages into walnut-shaped ovals and press them lightly with a fork in order to give them their traditional ridged pattern.

8. Bring a large saucepan of salted water to the boil, immerse the gnocchi a few at a time and drain them with a slotted spoon as soon as they come to the surface. Arrange them on a hot platter.

9. Meanwhile, melt the butter over a low heat in a saucepan and cook until golden brown.

10. Sprinkle the cooked gnocchi with the Parmesan, pour the butter over them and serve immediately.

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