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Soft Italian dumplings known as gnocchi are often made with potatoes. They're delicious paired with the same sauces used for pasta, such as the fresh tomato sauce called for here. The gnocchi can be cooked in advance; after removing them from the boiling water, transfer to a bowl of ice water to stop the cooking. Drain the gnocchi, then cover and refrigerate. Just before serving, warm the tomato sauce, add the gnocchi and cook until heated through.
4 large russet potatoes, about 2 1⁄4 lb. total
2 eggs, lightly beaten
1 tsp. salt
1⁄2 tsp. freshly grated nutmeg
1⁄4 tsp. freshly ground white pepper
2 1⁄2 cups all-purpose flour, or as needed
Fresh tomato sauce for serving (see related recipe at right)
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