Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce Recipe

Add the 1 cup flour to the cooled mashed potatoes and mix gently. Form a well in the center of the mixture, then add the 1 egg yolk, 1/4 teaspoon nutmeg, and 1 teaspoon kosher salt.

Using a fork, stir until the potato mixture is evenly coated; it won't be completely smooth. Gather the dough into a ball and divide it into 4 equally-sized pieces.

Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches, making sure not to overcrowd the pot so the water doesn't stop boiling. The gnocchi will sink to the bottom at first.

Stir occasionally and cook until the gnocchi floats to the surface and is cooked through, about 4 minutes. Use a slotted spoon to transfer the cooked gnocchi to a bowl and set aside.