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“By Chef Michael Smith”

Ingredients Nutrition


  1. Bake the potatoes until they’re tender when pierced with a fork, about an hour. Scoop the flesh out of potatoes and put into a large bowl.
  2. While the potatoes are still a bit warm add the eggs, 2 cups of the flour, salt, pepper and nutmeg. Stir and knead until a dough forms, adding more flour if it seems too sticky. You may not need all the flour called for as potato sizes and moisture content vary. It is important not to add too much flour, or the gnocchi will be too dry.
  3. Divide the dough into 4 even pieces and roll each piece into a 1” wide ‘snake’. Cut the long ‘snakes’ into 1” pieces.
  4. Heat a large pot of water to boiling and salt it liberally. Drop the gnocchi into the boiling water and let them cook for 2-3 minutes, until they float to the surface. Drain well and toss with a bit of olive oil.

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