Pages

Monday, May 18, 2009

Potato Gnocchi

5 pounds potatoes
2 cups flour
6 quarts boiling water
3 tbsp Salt
4 to 5 cups tomato sauce
(I usually use sausage and chicken in my tomato sauce for this)
4 tbsp grated Parmesan cheese

Boil potatoes until well done. Cool a little, peel and mash or rice thoroughly. Place on floured board and mix well with flour. Some potatoes will need more flour than others. Knead potato dough well. Roll into finger-thin roll and cut into pieces 2 inches long. Press each piece lightly with fork. Place about 20 or so gnocchi in boiling salted water. When they come to surface, remove from water with strainer and place in serving dish. Keep water boiling briskly; repeat until all gnocchi are cooked. Add sauce and mix well, sprinkle with Parmesan cheese and serve. Note: sometimes my mother added egg to the potato dough; it is a matter of preference.