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 -together 2 tb Unsalted butter, softened 1 T. Salt Freshly grated Parmesan -cheese 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 cooking.
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