Gnocchi

Quick Summary: Classic Italian potato dumplings made with russet potatoes, flour, and egg, creating a light and tender pasta perfect for any sauce.
Source: Traditional

>> servings: 2
Preheat oven to 400°F (200°C).
Pierce the @russet potatoes{3} all over with a #fork{}.
Bake on a #baking sheet{} until tender, about ~timer{1%hour}.
Let the potatoes cool just enough to handle, then peel them.
Pass the warm potatoes through a #potato ricer{} onto a clean work surface or into a #large bowl{}. Let them cool completely.
 
Once cool, make a well in the center of the potatoes.
Add the @egg{1}, @heavy cream{1/4%cup}, and a pinch of @nutmeg{}.
Gradually sprinkle the @all-purpose flour{2%cup} over the top.
Gently mix with your hands or a #fork{} until a shaggy dough forms. Do not overmix.
Knead the dough lightly on a floured surface for just a minute until it comes together.
 
Divide the dough into 4 pieces.
Roll each piece into a long rope about 3/4-inch thick.
Use a #bench scraper{} or knife to cut the ropes into 1-inch pieces.
If desired, roll each piece over the tines of a #fork{} to create ridges.
 
Bring a #large pot{} of salted water to a boil.
Cook the gnocchi in batches. Drop them into the boiling water and cook until they float to the surface, about ~timer{2-3%minutes}.
Remove with a #slotted spoon{} and serve immediately with your favorite sauce.