Title: Potato gnocchi 3
 Categories: Italian, Side dish
      Yield: 8 Servings
 
      3 lb Boiling potatoes; -=OR=-
  5 1/2 c  -Mashed potatoes
    3/4 c  Flour (or more)
      5    Egg yolks
    1/8 ts Nutmeg
      1 ts Salt; or as desired
           White pepper; to taste
    1/3 c  Olive oil
 
  USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until
  soft. Or cook them in a microwave according to oven directions or
  bake in a conventional oven. Drain boiled potatoes. Peel potatoes
  when they are cool enough to handle and puree them through a food
  mill or potato ricer while still warm. Do not use a blender or food
  processor for this because it excites the gluten in the potato and
  makes a sticky mess. If using leftover mashed potatoes, place in a
  small pot and heat them until they are warm. Transfer potatoes to a
  mixing bowl, add the yolks and mix. Add nutmeg, salt, pepper and 3/4
  cup of flour. Knead together and add the remainder of the flour if
  necessary, bit by bit, kneading until a slightly sticky consistency
  is attained. Lightly dust a work surface with flour. Form the dough
  into sausage-like rolls about the thickness of your thumb. Cut into
  pieces about 1-inch in length. Using a fork, flatten the pieces so
  that the tines leave an imprint in the gnocchi. Keep a glass of water
  nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted
  water and bring to a boil. Reduce heat so that the water is boiling
  at a gentle roll. Drop the gnocchi into the boiling water, about 16
  at a time. They will sink to the bottom but will rise to the surface
  after a minute or so. Continue to cook for another 15 seconds.
  Immediately remove with a slotted spoon to a colander. Sprinkle with
  a little olive oil, mix gently and transfer to a heated platter.
  Continue until all the gnocchi are cooked. Serve the gnocchi
  ungarnished as a side accompaniment to roast meat or poultry.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK