Home Made Potato Gnocchi

BarbCA   posted 04-21-98 

 Home Made Potato Gnocchi 

  Title: Gnocchi alla Giordano 
  Categories: Italian, Pasta 
  Yield: 8 servings 

  2 lb Baking potatoes 
  1 to 1 1/2 c All-purpose flour 
  1 Whole egg plus 
  1 Egg yolk, lightly beaten 
  2 tb Unsalted butter, softened 
  1 T. Salt 
  Freshly grated Parmesan 
  Tomato sauce 

  (Anna Teresa Callan's "Menus for Pasta") with my adjustments. 

  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 ropes 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. 

  I push mine over the back of a fork so that they have little ridges on 
  side and a dent in the other rather than a cheese grater. The secret of 
  tender gnocchi is to not add too much flour, just enough to make a workable
  dough and then don't over work it. 

  Just enough to be able to roll out the ropes of dough. I have been succesful 
  in feezing them, however, I find that they cook better if thawed before 

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