Paduan Gnocchi: Gnocchi alla Padovana

1. 1

   Place the whole potatoes in a saucepan with water to cover.

2. 2

   Bring to a boil and cook at a low boil until they are soft, about 45 minutes.

3. 3

   While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

4. 4

   Make a well in the center of the potatoes and sprinkle all over with the flour, sugar, and cinnamon.

5. 5

   Bring the ingredients together to form a homogenous dough.

6. 6

   Knead for 4 minutes, until the ball is dry to the touch.

7. 7

   Divide the dough into 6 large balls.

8. 8

   Roll each ball into 3/4 inch-diameter ropes and cut the ropes into 1-inch-long pieces.

9. 9

   Flick the pieces off of a fork or along the concave side of a cheese grater, to score the sides.

10. 10

    Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute.

11. 11

    Drain the gnocchi and transfer to a mixing bowl.

12. 12

    Toss with the melted butter, grate Parmigiano-Reggiano over, and serve immediately.

* Per serving · 4 servings · Values may vary.

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