Gnocchi

1. 1

   Wash, peel and dice potatoes (about 3 1/2 cups).

2. 2

   Steam potatoes until tender, then pass through ricer onto a floured board.

3. 3

   Sprinkle potatoes with salt, then work flour and potatoes until firm (about 5 minutes).

4. 4

   Cut dough into several pieces and roll each piece into a long thin roll (about 1/2 inch in diameter). Cut each roll into tiny pillows.

5. 5

   Dip fork into flour and roll each pillow on the tine of the fork, pressing down with the thumb to make an indentation.

6. 6

   Other side of pillow will have ridges from the fork.

7. 7

   Roll Gnocchi on a floured board.

8. 8

   In large kettle, bring salted water to a rolling boil.

9. 9

   Drop the Gnocchi into the water. When they surface, after a few minutes of boiling, drain and serve with spaghetti sauce, (we call spaghetti sauce sugo) and the Italian grated cheese.

10. 10

    Either Romano or Parmesan will do the trick.

* Per serving · 4 servings · Values may vary.