Chef Luca Ciano's "Nonna's Gnocchi"

DIRECTIONS

1. Boil potatoes in a Swiss Diamond Soup Pot with plenty of salted water. When cooked, drain. Peel and grate.
2. Place the potatoes on a flat surface and add the flour a little at a time, nutmeg, Parmigiano, egg and salt.
3. Knead until a dough is formed - you might not need all the flour. Do not over knead.
4. Divide the gnocchi dough into four pieces. Roll each one into a 1.5 - 2 cm thick roll.
5. Cut each roll with a sharp knife into 2 - 3cm lengths. Roll each one on a small fork to give the classic gnocchi shape.
6. To cook the gnocchi, bring a large pot of water to a boil, adding a teaspoon of salt per litre of water. Drop the gnocchi into the boiling water.
7. As soon as they surface, drain and transfer to a serving dish, adding the sauce of your choice as soon as possible to prevent the gnocchi sticking to each other.
8. Toss with the sauce on a low-medium heat for 1 minute. A basic way to serve is with a drizzle of olive oil and freshly cracked black pepper.