Recipe Details

Summary

Name: Gnocchi Alla Giordano

Category: Italian

2 pounds Baking potatoes

1 cup All−purpose flour

1 Whole egg plus

1 Egg yolk, lightly beaten

2 tablespoons Unsalted butter, softened

1 teaspoon Salt

Freshly grated Parmesan cheese

Tomato sauce

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 3/4" 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.