Potato Gnocchi with Butter and Cheese

Tender, melt-in-your-mouth potato gnocchi mixed with sharp cheese and golden butter are the epitome of comfort. Making this traditional Italian dish at home is surprisingly easy; all you need is a Sharp Blades knife for flawless preparation. Serve it as a comfortable midweek supper or wow your visitors with your pasta-making prowess.

Ingredients (Serves 4):
2 large russet potatoes (about 1 lb)
1 cup all-purpose flour (plus extra for dusting)
1 large egg, lightly beaten
½ tsp salt
¼ tsp nutmeg (optional)
4 tbsp unsalted butter
½ cup grated Parmesan or Pecorino chees
Fresh basil or parsley (for garnish)

Equipment You'll Need:
Sharp Blades chef’s knife (for peeling/dicing potatoes)
Masher or ricer for potatoes
Bowl for mixing
Gnocchi board or fork (for ridges)
Big pot (to boil)
The Skillet

Cooking Duration:
20 minutes for preparation
Cook for 10 minutes.
30 minutes in total.

Directions
Cook the potatoes:
By boiling them for 30 minutes without peeling them.  While still heated, drain, peel, and mash the rice until it's smooth.  Allow to cool a little.

Create the dough:
By combining the potatoes, flour, egg, salt, and nutmeg on a surface dusted with flour. Don't overwork; just knead softly until mixed.

Roll the dough:
Into ropes and cut into 1-inch pieces to form the gnocchi.  For ridges, press with a fork or gnocchi board.

Boil: 
Gnocchi should be cooked in salted water for two to three minutes or until they float. Empty.

Sauté: 
In a skillet, melt butter until golden.  Add the cheese and garnish after tossing the gnocchi.

Nutritional Info (Per Serving)
Calories: 320
Carbs: 45g
Protein: 9g
Fat: 12g
Fiber: 3g
Sugar: 1g

Pro Tip: 
Bake potatoes rather than boil them for extra-fluffy gnocchi! Before baking, score the skins with a Sharp Blades paring knife.