This recipe, featured in Hot Topics Vol. 44, Winter 2012, comes from Il Vagabondo.
Recipe is for 8 servings.
Ingredients:
- 8-10 potatoes, Idaho or Russet
- 2 eggs
- ½ cup (90 g) Parmigiano Reggiano cheese, grated (additional Ricotta cheese optional)
- 2 cups (199 g) flour
- Salt and white pepper
Instructions:
Boil potatoes (with skin on) in salted water until cooked. Remove from water, peel skin and mash potatoes gradually, adding eggs, cheese and flour. This will create a bread-like dough. Knead the dough for 10 minutes, then roll mixture into a rope-like shape. Flour hands, then cut dough into 1' pieces and roll into balls. Cover with additional flour to keep from sticking together and place on floured surface until ready to cook.
In a larger saucepan, bring water to boil. Drop gnocchi into boiling water in small batches. Gnocchi are cooked when they rise to the top of the water. Remove Gnocchi, drain, place on platter, cover with favorite sauce and sprinkle with grated Parmigiano Reggiano cheese.
