My nonno, Serafino Travaini was Executive Chef of Girard's famous French restaurant in San Francisco for many years. He enjoyed this dish at home as a main course on Sunday. The use of nutmeg in the preparation is typical of the Piedmont province of Italy. Gnocchi can be served with your favorite tomato base sauce like any pasta, but I like it with butter and cheese so as not to overpower the nutmeg bouquet.

4 lg. Idaho potatoes (mealy is best)
1 tsp. salt
2 lg. eggs
2 c. flour (unbleached)
1 c. grated romano or parmesan cheese
1/8 tsp. freshly grated nutmeg

Dumplings can be prepared 24 hours ahead or cooked immediately.

Cook unpeeled potatoes in boiling water until just done. Drain and cool sufficiently to allow peeling without burning your fingers. Cut in large pieces and extrude warm potato through a ricer on a well floured pastry board. (Potatoes must be riced not mashed.) In the center of the riced potatoes add flour, salt, eggs, cheese and nutmeg. Knead thoroughly, flouring hands and board as needed. Cut dough in 6 to 8 pieces and roll into rope like lengths approximately 1 inch in diameter. Cut roll into sections approximately 1 inch length. Using your thumb, roll each piece on the tines of a fork forming a concave, sea shell shaped dumpling. Set aside on wax paper.

Drop dumplings in 3 quarts of boiling water. When the last one floats to the surface, drain immediately in a colander. Toss lightly with softened butter and grated Romano or parmesan to taste. Garnish with finely minced Italian parsley and serve on a warmed platter.

Your guests will say, "Grazie per la buonissima cena". (Thank you for a wonderful dinner!)