Paduan Gnocchi - {Gnocchi Alla Padovana}

Recipe Ingredients

1 lb	454g / 16oz	Baking potatoes, like russets
2/3 cup	41g / 1.4oz	All-purpose flour
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Cinnamon
1/4 cup	49g / 1.7oz	Unsalted butter - melted
		Parmigiano-Reggiano - for grating

Recipe Instructions

Place the whole potatoes in a saucepan with water to cover. Bring to a boil and cook at a low boil until they are soft, about 45 minutes. While still warm, peel the potatoes and pass them through a vegetable mill onto a clean pasta board.

Make a well in the center of the potatoes and sprinkle all over with the flour, sugar, and cinnamon. Bring the ingredients together to form a homogenous dough. Knead for 4 minutes, until the ball is dry to the touch.

Divide the dough into 6 large balls. Roll each ball into 3/4-inch-diameter ropes and cut the ropes into 1-inch-long pieces. Flick the pieces off of a fork or along the concave side of a cheese grater, to score the sides.

Drop the dough pieces into the boiling water and cook until they float to the surface, about 1 minute. Drain the gnocchi and transfer to a mixing bowl. Toss with the melted butter, grate Parmigiano-Reggiano over, and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D22) - from the TV FOOD NETWORK

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