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Gnocchi alla Giordano Recipe

Ingredients

  • 2 pounds Baking potatoes
  • 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

Directions

  1. 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.
  2. 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.
  3. 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=

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