Had I known gnocchi were this easy to make, I would have made them a long time ago. The worst part about the whole process is straining the potatoes, and that's because it can be tiring.
First, you peel and quarter a pound of potatoes, put them into a pan, cover them with water, bring it to a boil, and let it simmer until the potatoes are cooked through. Then you drain your potatoes and return them to the pan on very low heat. Move the potatoes around until they are completely dry. Run them through a strainer or ricer. I personally put mine in a chinois and then rotate a wooden pounder to push the potatoes through it. Make a well in the middle of the potatoes and sprinkle two thirds of a cup of flour all over, including the well. Then mix together one egg, salt, and a bit of nutmeg and put it in the well. Mix everything together and then gently knead it all together. Divide the dough into quarters and roll each portion out onto a floured surface to about a half inch thickness. Cut each rope into several three quarter inch pieces and flatten each piece with a fork. Finally, put some water on to boil. While you wait for it to come up, melt two tablespoons of butter on medium heat; any hotter and you'll burn your butter. Then add two thinly sliced shallots and a bit of fresh sliced sage; it's okay for everything to brown and is encouraged. Once your water is boiling, add the gnocchi in batches. Once they float to the surface, they're done.
This was surprisingly easy. I will have to experiment. Even better, they were quite tasty. Will went for three or four helpings! He never does that. The only thing I really have to work on is the size; I wound up making them too big.
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