Gnocchi are small dumplings. While they can be based on many different ingredients, potato gnocchi are the most popular. They are not hard to make. The dough is rolled into a thick rope and cut into small pieces. It is traditional to lightly press the surface of the dumplings with the thumb or the tines of a fork, to flatten them slightly; this helps them cook more evenly. Poach the dumplings in water that is just simmering - if it is boiling too quickly, they will disintegrate. The gnocchi will float to the surface when cooked. The amount of flour you add depends on how well you drain the boiled potatoes. You need enough flour to bind the dough, but too much will make the dumplings heavy. The flavour of the nutmeg should be very elusive, so do not overdo it. After poaching the gnocchi, they can be sauteed with butter and garlic or served with a tomato-based or cream sauce. They are also delicious tossed in sauce and served au gratin. Potato Gnocchi 3 large baking potatoes 2 large eggs, beaten 1.75 to 2.5 cups plain flour .5 tsp salt A pinch of grated nutmeg Peel the potatoes, boil in lightly salted water until tender, drain well and mash until smooth. Measure out 2.5cups, mix with eggs, salt and nutmeg, then add just enough flour to make a dough that is not sticky. On a lightly floured surface, roll the dough into a rope, approximately 2-cm thick. Cut into 1.5-cm pieces and press lightly with the thumb or a fork. Poach in lightly salted water until they float. Saute in butter and garlic, and sprinkle with grated parmesan cheese or serve with a sauce.