Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boiling potatoes; -=OR=- 1/8 ts Nutmeg
5 1/2 c -Mashed potatoes 1 ts Salt; or as desired
3/4 c Flour (or more) White pepper; to taste
5 Egg yolks 1/3 c Olive oil

USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft.
Or cook them in a microwave according to oven directions or bake in a
conventional oven. Drain boiled potatoes. Peel potatoes when they are cool
enough to handle and puree them through a food mill or potato ricer while
still warm. Do not use a blender or food processor for this because it
excites the gluten in the potato and makes a sticky mess. If using leftover
mashed potatoes, place in a small pot and heat them until they are warm.
Transfer potatoes to a mixing bowl, add the yolks and mix. Add nutmeg,
salt, pepper and 3/4 cup of flour. Knead together and add the remainder of
the flour if necessary, bit by bit, kneading until a slightly sticky
consistency is attained. Lightly dust a work surface with flour. Form the
dough into sausage-like rolls about the thickness of your thumb. Cut into
pieces about 1-inch in length. Using a fork, flatten the pieces so that the
tines leave an imprint in the gnocchi. Keep a glass of water nearby to
clean the fork. Meanwhile, fill a 3-quart pot with salted water and bring
to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop
the gnocchi into the boiling water, about 16 at a time. They will sink to
the bottom but will rise to the surface after a minute or so. Continue to
cook for another 15 seconds. Immediately remove with a slotted spoon to a
colander. Sprinkle with a little olive oil, mix gently and transfer to a
heated platter. Continue until all the gnocchi are cooked. Serve the
gnocchi ungarnished as a side accompaniment to roast meat or poultry.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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