Recipe ingredients
- 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
Recipe method
- 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.
Other italian recipes:
Gnocchi alla giordano recipe
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