Nom Nom Gnocchi

Preparation

Step 1

Preheat the oven to 400 degrees F. Scrub the potatoes, prick each in a dozen places with a fork and throw 'em on an oven rack until easily pierced with a fork, about one hour. (That's the official instructions; I didn't feel like heating up the kitchen and waiting an hour for them to cook, so I just boiled them in 20 minutes.) Ok, back to Julia: While the potatoes are still hot, split them lenghtwise and scoop out the pulp. Push it through a potatoe ricer or force through a seive with the back of a spoon. There should be about 1 and 1/3 cups. (I used a colander and believe me you it's a workout.)

Step 2

Combine the potatoes in a bowl with the flour, salt and nutmeg. (Do yourself a favor and buy a thingy of whole nutmegs. You'd be surprised how often ground nutmeg is called for in recipes and it's fun and a bit cheeky to grate a whole nutmeg instead of using boring ass store-bought ground shit.)

Step 3

Stir vigorously, then turn out on a work surface and knead until smooth and blended. (I found that I needed the optional beaten egg here to help bind the dough.) Bring 3 to 4 inches of well-salted water to a simmer in a large pot. Have your melted butter or olive oil ready.

Step 4

Julia says next to roll about 2 tablespoons of the dough in a 3/4-inch-thick cylinder, cut into 3/4" pieces, roll each piece against the tines of a fork while pressing a small dent on the oppose side with your finger, and then test the gnocchi by dropping a few in the simmering water and cooking until they float, about two minutes. I did not do any of that. I just fucking rolled out the cylinders, cut them into pieces that looked right, and threw them all in the boiling water. (My wife said I made them too big, so there's that.) They were fine. Back to Julia: They should hold a firm shape and be chewy to the bite. If they are too soft or dissolve in simmering water, knead into the dough up to 1 1/2 tablespoons all-purpose flour and/or some beaten egg.

Step 5

When the dough is right (keep the water hot), roll it into three or four 3/4"-inch-thick ropes. Cut the ropes into 3/4-inch pieces, shape the dough on the fork, letting them drop onto a slightly floured baking sheet. Bring the water back to a simmer. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spooon or skimmer to a side bowl. Drizzle some of the melted butter over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.

Step 6

Serve hot with additional melted butter and grated Parmesan, a tomato sauce or ragú, or Pesto sauce.

Impress your partner, your dog or yourself with the simplest of chewy gnocchi goodness and marvel that you fucking made it from scratch!