Gnocchi
300 grams potato (baking - high starch, low water)
100 grams plain flour
2 egg yolks
20 grams butter
20 grams finely chopped sage
20 grams finely chopped parsley
Very small pinch of nutmeg
Salt and black pepper to taste
Boil potatoes with skin on to avoid excess moisture absorption. Cool and peel. Using a food processor or an electric mixer, beat all ingredients together in order listed to form a sticky dough. Place dough in an oiled bowl, cover and refrigerate for at least 2 hours (you can make the dough a day ahead of time).
After dough has chilled, divide it into 2 pieces. On a well floured surface, roll each piece into a log about 1" thick. Cut the log into 1" pieces. Using your hands, roll each piece into a small ball. Store the balls in a single layer on a baking sheet (use waxed paper between layers and stack, if necessary).
Bring a large pot of water (or 2 pots if you want to work more quickly) to a rapid boil. Working in batches, drop gnocchi into the water. Be careful, you only want to add enough so that they can't touch or stick together while cooking. Cook for 5-12 minutes. After they have risen to the surface, cook an additional 15 to 20 seconds, then remove with a strainer or slotted spoon to a heated serving dish, lightly sprayed with olive oil or an olive oil non-stick cooking spray.
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