| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian, Pasta | 8 | Servings |
INGREDIENTS
| 2 | lb | Baking potatoes |
| 1 | c | All-purpose flour |
| 1 | Whole egg plus | |
| 1 | Egg yolk, lightly beaten together | |
| 2 | tb | Unsalted butter, softened |
| 1 | ts | Salt |
| Freshly grated Parmesan cheese | ||
| Tomato sauce |
INSTRUCTIONS
(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
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