| 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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