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Piedmont Gnocchi

Western.Chefs's picture
Ingredients
  Boiled potatoes 12 , peeled
  Eggs 2 , beaten
  Pepper 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Flour 1 1⁄4 Cup (20 tbs)
  Cheese 1⁄2 Cup (8 tbs), grated
  Boiling water 5 Quart, seasoned with 3 tablespoons salt
  Salt 3 Tablespoon
  Butter 1 Tablespoon
  Mushroom sauce/Tomato sauce 6 Ounce
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

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