Potato Gnocchi
- 1 ½ lbs russet potatoes, scrubbed
- 1 cup (or more) all purpose flour
- the equivalent of 1 egg (I used Ener-G egg replacer)
- 1 teaspoon coarse salt
- Large pinch of fresh grated nutmeg
- 1 tablespoon olive oil
Special Equipment: Food Mill or Potato Ricer
Preheat oven to 400F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temp. Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup of floor; toss to coat. Form well in center of potato mixture. Add egg replacer, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hand and work surface into 3/4 inch thick rope. Cut each rope in 3/4 inch pieces. Place gnocchi on prepared baking surface. Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat or top with your favorite sauce. Gnocchi can be made up to 2 days ahead. Cover and refrigerate.
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