Gnocchi alla giordano

Yield: 8 servings

Measure Ingredient
2 pounds Baking potatoes
1 cup All-purpose flour
1 \N Whole egg plus
1 \N Egg yolk, lightly beaten together
2 tablespoons Unsalted butter, softened
1 teaspoon Salt
\N \N Freshly grated Parmesan cheese
\N \N Tomato sauce

(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.

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