Cooking with Rena Lee

Tips: Gnocchi makes a substantial and tasty alternative to pasta. Serve with a green side salad for a simple yet delicious light meal.

Yield:6

INGREDIENTS:

2 1/4 lb	waxy potatoes
1	egg
2 tbsp	butter
	Parmesan cheese cut in shavings, to garnish
	fresh basil leaves, to garnish
2 1/4 - 2 3/4 cups	plain (all-purpose) flour, plus more if necessary
pinch	freshly grated nutmeg
	salt and ground black pepper, to taste

DIRECTIONS:

Cook the potatoes in their skins in a large pan of boiling water until tender but not falling apart. Drain and peel while warm.
Spread a layer of flour on a work surface. Pass the potatoes through a food mill, dropping them directly on the flour. Sprinkle with half of the remaining flour and mix in very lightly. Break egg into the mixture.
Add the nutmeg and knead, adding more flour if the mixture is too loose. When the dough is no longer moist, it is ready to be rolled.
Divide the dough into four pieces. On a lightly floured surface, form each into a roll about 3/4in in diameter.
Cut the rolls crossways into pieces about 3/4in long. One by one, press and roll the gnocchi lightly along the prongs of a fork towards the points, making ridges on one side, and a depression from your thumb on the other.
Bring a large pan of water to a fast boil, then drop in half the gnocchi. When they rise to the surface, they are done. Drain well, and place in a warmed serving bowl. Dot with butter.
Cover to keep warm while cooking the remainder. As soon as they are cooked, toss the gnocchi with the butter, garnish with Parmesan shavings and basil leaves, and serve immediately.