• grating the baked potatoes
• loads of salt!

• ground nutmeg - fresh!
• Adding the spiced eggs to the potatoes

• big balls of gnocchi dough
• 1 ball rolled into 1 log

• all chopped up
• Tip: Use flour liberally to keep the dough from sticking

• DON'T DO THIS. Caveat - I was under the weather when making these gnocchi (my first attempt at homemade) and the first batch I just threw into a bowl. The pieces promptly joined forces and became one huge blob. I had to re-roll out this whole bowl.
• Use really gentle pressure when rolling out the log. I mainly used the tips of my fingers.

• chop chop!
• DO store your gnocchi like this! I put the sheet tray in the freezer then gathered the frozen gnocchi and put them in a plastic bag for future use. The recipe said that to cook frozen gnocchi just put them directly in boiling water, let them float to the top, cook for 1 more minute, and they're done!

• Once they float cook for 1 more min and they're done!!
• Just put the potatoes in the toaster convection oven and hit the "potato" setting 

• Gnocchi with homemade meatballs and tomato sauce. 
• Yum.

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