Method
- Boil potatoes in their skins until tender, then peel while warm.
- Rice the potatoes onto a board and let steam escape for a few minutes.
- Add flour, yolk, and salt; gather into a soft dough without overworking.
- Roll ropes, cut gnocchi, and mark lightly with a fork.
- Warm milk and butter, then melt in Fontina gently until smooth.
- Boil gnocchi until they float, transfer to the sauce, and finish with pepper and nutmeg.
Cook's note: Use the least flour that lets the dough hold together; heavy gnocchi usually come from too much kneading.