Gnocchi alla Italiana
2 1/2 c. mashed potatoes (or use a ricer), I like using baked potatoes
2 eggs, slightly beaten
1/2 tsp. salt
2 1/2 c. flour
1 recipe tomato sauce
1/4 lb of butter
1 c. Parmesan cheese
Place potatoes, eggs, and salt in a mixing bowl and mix thoroughly. Add 1 1/2 c. flour. Place dough on floured board and add rest of flour. Knead dough for 3 to 4 minutes until all flour is mixed in. If dough is too sticky, sprinkle with more flour.
Cut dough into 6 pieces. Roll dough into long sausage like strips and cut into pieces 2/3 to 1 inch long. Sprinkle dumplings lightly with flour. You can roll each dumpling across a floured dinner fork to make crinkle marks if desired.
Have ready a large pan with 4 qts of boiling water to which 1 T. salt has been added. Place gnocchi in water and remove with a strainer when they come to the top.
Place in a hot serving bowl. Add sauce to gnocchi and 2/3 of cheese, mix well. Sprinkle rest of cheese on top.
Serves 4 to 6.
Variation sauce: Heat butter to browning stage and add 1/2 cup of cream. Pour over gnocchi and add Parmesan cheese.
My Grandmother and Mom swore the "potato" they used made the difference in the texture.
Instead of the crinkle marks..we put a "thumb print" on each piece..
I'm gaining weight just reading this wonderful thread!
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Oh, carlo3b, I luuuuuuuuuuve gnocchi. First time I ever tried it was at a little place in Baltimore. I have to drive up to Baltimore to get REAL food.