Chef Luca Ciano's "Nonna's Gnocchi"

This easy-to-make and delicious Gnocchi recipe comes from Swiss Diamond's Ambassador Chef, Chef Luca Ciano! Please check out all of his wonderful recipes on his website here! You can also get all of Chef Luca's new recipes from his brand-new cookbook, available on Amazon. INGREDIENTS 2 pounds desiree potatoes, washed 1 cup all-purpose plain flour Pinch of nutmeg 2 tablespoons Parmigiano Reggiano 1 egg 1 teaspoon salt DIRECTIONS Boil potatoes in a Swiss Diamond Soup Pot with plenty of salted water. When cooked, drain. Then, as soon as possible, peel and grate. Place the potatoes on a flat surface and, a little at a time, add the flour, nutmeg, Parmigiano, egg, and salt. Knead until a dough is formed - you might not need all the flour. Do not over-knead. Divide the gnocchi dough into four pieces. Roll each one into a 1.5-2 cm thick roll. Cut each roll with a sharp knife into 2-3cm lengths. Roll each one on a small fork to give the classic gnocchi shape. To cook the gnocchi, bring a large pot of water to a boil, adding a teaspoon of salt per liter of water. Drop the gnocchi into the boiling water. As soon as they surface, drain and transfer to a serving dish, adding the sauce of your choice as soon as possible to prevent the gnocchi from sticking to each other. Toss with the sauce on a low-medium heat for 1 minute. A basic way to serve is with a drizzle of olive oil and freshly cracked pepper.