1 teaspoon Black Pepper
1 teaspoon grated Nutmeg
2 teaspoons Salt
1/2 cup Flour, plus more set aside
½ cup Parmesan or Grana Padano Cheese, grated
2.5 lbs baked Idaho potatoes, skin removed and cooled
Mix pepper, nutmeg, salt, flour and cheese together for about 2 minutes.
Add potatoes and mix until blended, about 5-6 minutes. Feel the dough. If still sticky, add a touch more flour. You should have smooth soft dough.
Flour a surface and cut dough into chunks to roll into dough snakes. Cut snakes into bite-size pieces.
Place gnocchi in a pot of boiling salted water, not crowding each other. When the first 4 or 5 start to float, remove and toss with preferred sauce.