Yield: 8 servings
|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|
|\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.