Little pillows of gorgeousness, my dad taught us to make these on the kitchen table and these are much nicer than shop bought gnocchi. This recipe is particularly good because you make it with scooped out baked potatoes, so it concentrates the potato flavour. I put them with my sugo recipe with lots of Parmesan and basil and you have a brilliant vegetarian dinner with a salad.
Makes enough for a starter for 6 or a main for 4 people.
350g of plain flour (or potato flour which is gluten free)
1kg of large floury potatoes (i.e. Desiree or Maris Piper)
1/2 teaspoon salt
Pinch of nutmeg (optional)
2 small beaten eggs