Gnocchi Alla Giordano

Recipe Ingredients

2 lbs	908g / 32oz	Baking potatoes
1 cup	62g / 2.2oz	All-purpose flour
1		Egg plus
1		Egg yolk - lightly beaten
		- together
2 tablespoons	30ml	Unsalted butter - softened
1 teaspoon	5ml	Salt
		Freshly grated parmesan
		- cheese
		Tomato sauce

Recipe Instructions

(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.

Source:
Mario Batali

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