Gnocchi For Luck Recipe

How to make it

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• Cover potatoes in a large pot with cold water.
• Bring the water to a boil until the potatoes are easily pierced with a skewer (30 minutes) do not over cook. Drain potatoes and let stand until cool enough to handle. Scrape the skin off the potatoes with a paring knife.
• Press the peeled potato through a ricer.
• Spread the riced potatoes into a thin even layer on a work surface. Let cool completely.
• In a small bowl, beat the egg, salt, pepper, and nutmeg together.
• Gather the cold potatoes into a mound and form a well in the center.
• Pour the egg mixture into the well. Knead the potato and egg mixture
• together with both hands, gradually adding the grated cheese and
• enough flour, about 1 1/2 cups, to form a smooth but slightly sticky dough.
• It should take no longer than 3 minutes to work the flour.
• Use a knife or dough scraper to scrape the sticky dough from the work surface back into the dough as you knead.
• Wash and dry hands. Dust the dough, your hands and work surface lightly
• with remaining flour. Cut the dough into 6 pieces and set off to 1 side of
• the work surface. With 1 piece of dough, form a long rope using your hands
• in a back and forth motion.
• Slice the rope into 1/2-inch pieces. Press each piece into the tip of a fork,
• with your thumb roll the gnocchi off the fork. Set on a baking sheet with flour.
• Cook immediately in boiling salted water. They are cooked when they rise to
• the surface, about 1 minute. Toss in Creamy Lemon Sauce and serve.
• Creamy Lemon Sauce:
• Saute the minced garlic in butter on medium heat.
• Add the flour. Cook for 1 minute. Add the cream and lemon zest.
• After the gnocchi are cooked, toss in the sauce then top with Parmesan.