1 egg
3 idaho potatoes, baked until tender, peeled, mashed and cooled
Pinch ground nutmeg
Salt and freshly ground pepper to taste
About 1 1/2 cups semolina flour for kneading
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Bring a large pot of lightly salted water to a boil. In a large bowl, blend the egg with the cooled potatoes. Season with the nutmeg, salt and pepper. Turn the potato mixture out onto a lightly floured board. Adding semolina, a little at a time, knead until a smooth dough is formed. When the dough is no longer sticky to the touch, roll it into a rope 1/2 inch thick. Cut it on the diagonal into pieces 1/2 to 1 inch long. Cook in the pot of boiling water until the gnocchi float, about 1 to 2 minutes.
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