Gnocchi Di Patate
By: Anonymous
Published: Thursday, December 10, 2009 - 3:12am

Ingredients




4 lg. Idaho potatoes (or other dry mealy potatoes)
1 teaspoon salt
1 lg. egg, beaten
2 1/2 cups flour
2 cups tomato sauce (preferably meat)
1 cup grated Parmesan cheese

Preparation

1 Cook potatoes with skins in boiling water until tender. Drain and when cool enough to handle, peel and work potatoes through a ricer or food mill. Spread mashed potatoes on a flat board and cool to room temperature. In the meanwhile, bring about 4 quarts of sliced water to a boil in a very large pot. 2 Add beaten egg to potatoes and sprinkle 2 cups of flour over potatoes and knead the mixture. When smooth and dough-like; set aside. 3 Lightly sprinkle large wooden board with flour from the remaining half cup. Cut piece of dough from the potato mixture, about size of 3 inch ball. Roll on board with your hands into tubular roll about 1/2 inch thick. Cut into 1 inch length. Press center of lengths with 2 fingers rolling dough as you press down in center, on the floured board. Continue this process until the entire mixture is used up. 4 Drop gnocchi into the boiling water and simmer about 5 minutes or so. An indication that they are cooked is when gnocchi rise to top of pot. Lift gnocchi gently out of boiling water with a strainer and place on hot serving dish as you remove from pot. Add meat sauce to taste and top with Parmesan cheese. Serve immediately, very hot. This is a favorite North Italian dish.