INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F.
Season the potatoes with the oil, salt and pepper. Place on a baking sheet
and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and
cool completely. Peel the potatoes, discarding the skin, and place in a
bowl. With a hand potato masher, mash the potatoes until smooth. Season
with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the
flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with
parchment paper. Turn the dough onto the floured surface and roll into a
log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece
across the tines of a fork.
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt
and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for
5 minutes. Remove the gnocchi with a slotted spoon and drain. Place the
cream in a saucepan over medium heat. Bring to a simmer. Whisk in the
cheese and season with salt and pepper. Toss the gnocchi with the cream
sauce. Spoon onto a large serving platter. Garnish with black pepper.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 3206 Calories (kcal); 259g Total Fat; (69% calories from fat);
133g Protein; 127g Carbohydrate; 985mg Cholesterol; 6742mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 42
1/2 Fat; 1 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C43
Converted by MM_Buster v2.0n.

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