*  Exported from  MasterCook  *
 
                           Gnocchi alla Giordano
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Baking potatoes
    1      cup           All-purpose flour
    1                    Whole egg plus
    1                    Egg yolk -- lightly beaten
 					
    2      tablespoons   Unsalted butter -- softened
    1      teaspoon      Salt
                         Freshly grated Parmesan -- cheese
                         Tomato sauce
 
 (Anna Teresa Callan’s “Menus for Pasta”) 
   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 sticks 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.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving