Piedmont Gnocchi Recipe
Ingredients
| Boiled potatoes | 12 , peeled | |
| Butter/Margarine | 4 Tablespoon | |
| 1 or 2 beaten eggs | ||
| Salt | 1/2 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Flour | 1 1/4 Cup (16 tbs) | |
| Cheese | 1/2 Cup (16 tbs), grated | |
| 5 quarts boiling water seasoned with 3 tablespoons salt | ||
| Butter | 1 Tablespoon | |
| Mushroom or tomato sauce | ||
Directions
Mash potatoes with butter.
Add eggs, salt, pepper and nutmeg.
Work flour into potatoes, kneading thoroughly.
Add more flour if necessary.
Cut "dough" into 4-inch squares.
Roll into ropes 1/2 inch thick.
Cut into l-inch lengths.
Cook no more than 15 at a time.
Boil about 6 minutes.
Gnocchi will rise to surface.
Remove with strainer or slotted spoon.
Keep water boiling.
Repeat until all the gnocchi are cooked.
Arrange in layers in baking dish.
Sprinkle each layer with grated cheese.
Top with dots of butter.
Pop under broiler to brown.
Many eat this piled high like spaghetti, covered with a thick mushroom or tomato sauce.
Serves 2 as a main dish, 4 as a first course.
Add eggs, salt, pepper and nutmeg.
Work flour into potatoes, kneading thoroughly.
Add more flour if necessary.
Cut "dough" into 4-inch squares.
Roll into ropes 1/2 inch thick.
Cut into l-inch lengths.
Cook no more than 15 at a time.
Boil about 6 minutes.
Gnocchi will rise to surface.
Remove with strainer or slotted spoon.
Keep water boiling.
Repeat until all the gnocchi are cooked.
Arrange in layers in baking dish.
Sprinkle each layer with grated cheese.
Top with dots of butter.
Pop under broiler to brown.
Many eat this piled high like spaghetti, covered with a thick mushroom or tomato sauce.
Serves 2 as a main dish, 4 as a first course.
Chef
