Easy and Simple Gnocchi

I did some research on how to make gnocchi, the fluffy, pillowy, bits of pure heaven the Italians seem to make so well. As I was reading recipe upon recipe, I realized that it all starts with the same thing. A combination of 3-2-1. Easy as that.

Recipe:
3 lbs Russet Potatoes
2 cups all purpose flour
1 cup of Grana Padano
Salt and Pepper to season
*Dash of nutmeg (optional)

1. Preheat oven to 375 degrees
2. Using a fork, poke holes throughout the potatoes to ensure dryness.
3. Place potatoes in oven for 1 hour.
4. Once out of the oven, carefully remove skin and mash potatoes.
5. Put in refrigerator overnight or until cold.
6. In a food processor, add flour, Grana Padano, *nutmeg, salt, and pepper and mix.
7. Add potatoes gradually (adding them all at once will not allow good mixing)
8. Keep mixing until mixture creates a dough like substance. Cut the dough into multiple fist like sizes and roll to a hotdog like shape. Then, cut into one inch size pieces.
9. Place in boiling salt water and remove just as they start to float.

Possible sauce:
Heat a pan with extra Virgin olive oil, red chili flakes and thyme. Add gnocchi with a little bit the pasta water. Once the water thickens, add 1/2 stick of butter.

ENJOY! Let me know what your guys that and any alterations to the recipe.