Gnocchi with Potatoes
|Flour||1 Cup (16 tbs) (Approximately)|
|Italian style tomato sauce||1 1⁄2 Cup (24 tbs) (Canned Or Homemade)|
|Grated parmesan cheese||1 Cup (16 tbs) (Or More)|
1. For gnocchi, use a dry, mealy type of potato. Boil the potatoes in their jackets, peel and mash. Add the egg yolks and salt; whip until fluffy. Add the flour and mix, then knead until smooth, adding more flour as necessary to prevent sticking.
2. Divide the dough into six parts and shape each into a long roll about one-half inch in diameter. Cut into pieces about one inch long and press with the thumb or a fork. Sprinkle lightly with flour.
3. Add about a third of the gnocchi at a time to six quarts boiling salted water and cook about five minutes. Remove to a heated bowl and keep warm. Repeat until all the gnocchi have been cooked.
4. Add one cup of the tomato sauce and one-half cup of the cheese and toss lightly. Turn onto a serving platter and pour the remaining sauce over the top. Sprinkle with the remaining cheese.