Free Recipe Gnocchi Alla Giordano
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Ingredients for Gnocchi Alla Giordano Recipe
2 lb Baking potatoes
1 c All-purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
-together
2 tb Unsalted butter, softened
1 ts Salt
Freshly grated Parmesan
-cheese
Tomato sauce
Gnocchi Alla Giordano Preparation
(Anna Teresa Callan”s Menus for Pasta ) 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. 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. 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 once. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 8
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