4 small russet potatoes (about 1 1/2 pounds), peeled, cut into 1/2 -inch pieces

1 large egg

2 tablespoons whipping cream

1 1/4 teaspoons salt

1/8 teaspoon ground nutmeg

1 1/2 cups (about) all purpose flour

To Serve (optional):

1/2 cup (1 stick) butter

Parmesan

Sauce of choice

Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.

Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4 -inch-thick rope about 20 inches long. Cut into 3/4 -inch-long pieces.

Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.

Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)

To serve, heat 1/2 cup melted butter in a very large skillet and cook gnocchi, tossing often, until heated through, about 8 minutes. Serve with Parmesan cheese if desired, or over your favorite sauce or beef ragu.

Per serving: 230 calories, 7 grams protein, 44 g carbohydrates, 3 g fat, 40 milligrams cholesterol, 510 mg sodium, 3 g fiber. Calories from fat: 13 percent. Serves 6 as an appetizer.

The original recipe served these gnocchi on top of a ragu of beef. You can serve them simply as an appetizer course or as part of a ragu as an entree.

— A Paul Bertolli recipe adapted from one

that originally appeared in Bon Appetit.