Kalamata Olive Gnocchi

• 2 1/4 pounds large, floury potatoes, such as Russets
• Sea salt and freshly ground black pepper
• 1 1/3 to 1 2/3 cups all-purpose flour, plus extra for dusting
• 1/3 cup pitted black Kalamata olives, roughly chopped
• 1 pinch grated nutmeg
• 1 free-range egg, lightly beaten
• Extra-virgin olive oil, for drizzling

1. Preheat the oven to 400u0b0F.
2. Place the potatoes on a nonstick baking sheet and cook in the oven until tender, 1 to 2 hours, depending on their size. While they're still hot, halve and scoop out the flesh using a spoon. Pass through a fine sieve or potato ricer into a bowl.
3. Fill a large saucepan with salted water and bring to a boil while you prepare the gnocchi.rnPlace the potatoes on a clean work surface dusted with flour. Mix with the olives, salt, pepper, nutmeg, and two-thirds of the flour and lightly knead together. Make a well in the center, pour in the egg, and gradually work into the potato; use your hands to form a smooth, soft dough, adding more flour if necessary. Be careful not to overwork the dough. I always like to test the dough by cooking a small piece in the boiling water. Cook until the gnocchi floats; if it falls apart, add a little more flour to the dough. Taste for seasoning and adjust as necessary.
4. Cut the dough into four, then roll each on a lightly floured surface into 3/4-inch-diameter sausages and cut into 1 1/4-inch pieces. Place on a baking sheet lined with parchment paper and sprinkle lightly with flour. You can make the gnocchi ahead of time and refrigerate until required.
5. Cook the gnocchi in batches in the boiling water until they float to the surface (1 to 2 minutes). Remove with a slotted spoon or sieve and place in a warmed serving dish. Drizzle with olive oil and toss with the sauce of your choice. Serve immediately.

floury potatoes, salt, flour, olives, nutmeg, egg, extravirgin olive oil

Taken from food52.com/recipes/33058-kalamata-olive-gnocchi (may not work)