Gnocchi
3 pounds Potatoes
4 oz Cream Cheese
1 ea Whole Egg
1 Cup Flour
Salt, pepper and nutmeg to taste
Bake or boil potatoes with skin on. While potatoes are still warm, peel them and allow to cool slightly.
Put potatoes through ricer.
Mix cream cheese and egg with potatoes. Add flour a bit at a time. Depending on the moisture level of the potatoes you will need more or less of the flour.
On a lightly floured board, roll into a rope, cut into 1 inch pieces, roll on the back of fork tines.
Gnocchi can be cooked immediately or froze for later use.
To cook, bring salted water to a boil, drop gnocchi in and cook until they float.
Toss in brown butter, serve with parmesan shavings.