Francesca's Potato Gnocchi

21/2 pounds medium russet potatoes

Extra virgin olive oil

Salt and pepper

1½

cups all-purpose flour

2 eggs

½

cup grated parmesan cheese

Pinch Nutmeg

Heat oven to 325 degrees.

Wash your potatoes and place them whole and skin-on on to a baking sheet. Drizzle with extra virgin olive oil and season with salt and pepper to taste. Bake 1 hour, until tender. Remove from oven and pull off skins. Pass them through a ricer or puree them in a food processor while still warm.

Dust work surface lightly with flour. Move potato puree to the work area and add the flour, eggs, parmesan cheese and a pinch each of salt, pepper and nutmeg. Knead into a smooth mixture, do not over work.

Divide the mixture into smaller parts and roll into long ribbons, about 1-inch thick. Slice them into 3/4-inch long pieces. Dust hands and work surface with flour often. Shape pieces into dumplings using your fingertips and lightly press with the tongs of a fork.

Bring a large pot of water to boil and carefully drop in gnocchi, allow them to cook until they rise to the top. Remove with a slotted spoon. Allow to cool slightly and serve with your favorite sauce.

Serves six to eight.

Chef Massimo Salatino, Francesca's Restaurants