Gnocchi alla giordano
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Baking potatoes |
| 1 | cup | All-purpose flour |
| 1 | Whole egg plus | |
| 1 | Egg yolk, lightly beaten together | |
| 2 | tablespoons | Unsalted butter, softened |
| 1 | teaspoon | Salt |
| Freshly grated Parmesan cheese | ||
| Tomato sauce | ||
Directions
(Anna Teresa Callan's "Menus for Pasta") Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long.
Cut each roll into ¾" pieces. Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.