1 ½ pounds russet potatoes, scrubbed
1 cup (or more) all-purpose flour
1 large egg yolk, beaten to blend
1 teaspoon coarse kosher salt
Large pinch of freshly ground nutmeg (dried can be used)
1 tbsp Rumiano Organic Grated Romano Cheese
Special Equipment: Potato ricer or food mill
Preheat the oven to 400F degrees. Pierce the potatoes in several places and bake until soft, about an hour. Cool slightly. Cut the potatoes in half. Working in batches, scoop hot flesh into the potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
Line a large baking sheet with parchment paper. Transfer potatoes to a large bowl. Add 1 cup flour; toss to coat. Form well in the center of the potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with a fork until mixture is evenly moistened (mixture will look a little shaggy).
Turn the mixture out onto a lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if the dough is very sticky. Form dough into a ball; divide into 4 pieces. Roll each piece between hands and work surface into ¾ inch-thick rope.
Cut rope into ¾ inch pieces.
Place gnocchi on a prepared baking sheet.
Working in batches, cook gnocchi in a large pot of boiling salted water until gnocchi rise to the surface of the water. Continue to simmer gnocchi until cooked through and tender, occasionally stirring, for about 4 minutes. Using a slotted spoon, carefully transfer gnocchi to the bowl. Drizzle gnocchi with olive oil and toss to coat.
The sauce is subjective, and gnocchi partners well with various options. I used a simple marinara sauce and completed the dish with Rumiano Organic Grated Romano Cheese. The perfect compliment to gnocchi.