Italy − Gnocchi Alla Giordano

Instructions

1. 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 Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill.

2. 2

   While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.

3. 3

   Place the potato mixture on a floured board and knead lightly; the dough will be soft.

4. 4

   Roll the dough in 1" thick sticks about 10" long.

5. 5

   Cut each roll into 3/4" pieces.

6. 6

   Rub each piece of dough lightly over the coarse side of a cheese grater over a large pot of boiling salted water.

7. 7

   Cook the gnocchi until they rise to the top of the water.

8. 8

   Using a slotted spoon, remove the gnocchi to a warm bowl.

9. 9

   Sprinkle with Parmesan cheese, top with tomato sauce and serve.