300 g flour
1 kg of potatoes (floury, not watery, also good with sprouts)
50 g of Parmesan cheese
sprinkle of salt
a grating of nutmeg
Lessen potatoes with skin on in very large amount of cold (not boiling, but cold and let it boil) and salted water. About 40 45 minutes with the lid closed, let them cook slowly.
Prepare a bed of flour. Remove the skin from the potatoes. Using a potato masher, mash them and spread them well over the flour, so that any water in the potatoes is absorbed.
Add the egg, salt, Parmesan cheese, grated nutmeg
The potatoes and mix them with the flour. Knead slowly and the dough takes on body. Move your hands quickly before the dough becomes too wet. Pull the dough up with your fingers and “crush it with your palm” so that in addition to mixing, it also absorbs air and becomes softer. If possible, do not add more flour, so the gnocchi remain light.
A veil of flour on the surface, cut into small pieces. Form into sticks about 2.cm thick.
Cut the sticks into 2, 3 cm pieces. You can leave the pieces as they are, or you can lightly dip them with a fork, or grater on the non-rough side, or simply with a finger pulling slightly towards you, forming “curls”. Eat them as soon as possible, the gnocco should be made and eaten immediately.
Pour your gnocchi into boiling salted water, wait for them to cook; when they rise to the surface, pick them up with a skimmer and serve. Season to your liking with meat, tomato or vegetarian sauces.
Enjoy your meal