Gnocchi alla Giordano

* Exported from MasterCook *

Gnocchi alla Giordano

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient -- Preparation Method
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2 pounds Baking potatoes
1 cup All-purpose flour
1 Whole egg plus
1 Egg yolk -- lightly beaten

2 tablespoons Unsalted butter -- softened
1 teaspoon Salt
Freshly grated Parmesan -- cheese
Tomato sauce

(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.

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