Recipe

Potatoes Gnochi Recipe

	Aimerly / All my dishes 1 year, 1 month ago This recipe is from two little Italian ladies I took a cooking class from in Florence, Italy. Super authentic! Prep:60m Cook:15m Servings:8	Aimerly
	italian comfort food

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Ingredients

1 1/2 lb floury potatoes

4 1/2 to 8 oz flour

4 eggs

salt, ground pepper, nutmeg to taste

1c. butter

1c. parmesan cheese

Directions

Boil unpeeled potatoes in unsalted water in large pot until they can be easily punctured with the blade of a knife.

Peel as soon as possible and puree through the "schiacciapatate" or a food processor until a mealy texture.

Have a fresh large pot of water, salted, beginning to boil.

In a large bowl, add to potatoes the egg, salt and flour until it feels like a soft dough.

Make a little ball of pastry with the potato mixture and pop it into the boiling water-if it doesn't melt it is good.

Add a little more flour if needed and section the dough into palm sized round sections. Then make by hand long sticks of dough.

Think of the play-doh snakes you made in school!

Cut 1" pieces from the snake and set aside to roll with a fork in the next step.

Press the pieces by hand with a fork, the underside of a grater, or any grooved tool you have by rolling the little 1"tube section gently once over.

This is for texture. You want the gnocchi to have a little texture to grab the simple butter parmesan sauce or a tomato sauce you can make.

Lightly flour the rolled gnocchi and boil in small groups in the salted boiling water. When they rise to the surface of the water they are done-so gently lift out and put aside to dry slightly.

Melt on low the butter and add parmesan-stir together until melted and creamy.

Toss the gnocchi once it is surface dried with your simple cheese and butter sauce-or make a tomato sauce, butter sage, or pesto!!!

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