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| Gnocchi Alla Giordano Recipe |
Category: Ethnic / Italian
Rating:
N/A
Servings: 8
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Ingredients
2 lb baking potatoes
1 cup all-purpose flour
1 whole egg plus
1 egg yolk, lightly beaten together
2 tablespoon unsalted butter, softened
1 teaspoon salt
1 freshly grated parmesan cheese
1 tomato sauce
Cooking Directions:
(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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
italian,pasta
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