Potato Gnocchi

• 1 1/2 pounds russet potatoes, scrubbed
• 1 cup (or more) all purpose flour
• 1 large egg yolk, beaten to blend
• 1 teaspoon coarse kosher salt
• Large pinch of freshly grated nutmeg
• 1 tablespoon olive oil
• Potato ricer or food mill

1. Preheat oven to 400u0b0F. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Working in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
2. Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
3. Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle gnocchi with olive oil and toss to coat. DO AHEAD:

russet potatoes, flour, egg yolk, coarse kosher salt, nutmeg, olive oil, potato ricer

Taken from www.epicurious.com/recipes/food/views/potato-gnocchi-357258 (may not work)