Gnocchi Di Patate

1. 1

   Cook potatoes with skins in boiling water until tender. Drain and when cool enough to handle, peel and work potatoes through a ricer or food mill. Spread mashed potatoes on a flat board and cool to room temperature. In the meanwhile, bring about 4 quarts of sliced water to a boil in a very large pot.

2. 2

   Add beaten egg to potatoes and sprinkle 2 cups of flour over potatoes and knead the mixture. When smooth and dough-like; set aside.

3. 3

   Lightly sprinkle large wooden board with flour from the remaining half cup. Cut piece of dough from the potato mixture, about size of 3 inch ball. Roll on board with your hands into tubular roll about 1/2 inch thick. Cut into 1 inch length. Press center of lengths with 2 fingers rolling dough as you press down in center, on the floured board. Continue this process until the entire mixture is used up.

4. 4

   Drop gnocchi into the boiling water and simmer about 5 minutes or so. An indication that they are cooked is when gnocchi rise to top of pot. Lift gnocchi gently out of boiling water with a strainer and place on hot serving dish as you remove from pot. Add meat sauce to taste and top with Parmesan cheese. Serve immediately, very hot. This is a favorite North Italian dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.