Italian Gnocchi (Nioki)
|Butter||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Grated parmesan cheese||1 Tablespoon|
Boil and mash potatoes with a small amount of milk the day before; cover and refrigerate for 24 hours.
Remove mashed potatoes; add egg, salt and pepper.
Add flour as needed to make a dough.
Knead dough for 5 minutes.
Roll pieces of dough on floured surface into 3/4 inch strips; cut strips into 1/2 inch pieces.
Continue until the dough is finished; place small pieces 1 inch apart on a floured surface.
Boil large pan of salted water.
When fully boiling, add gnocchi, a few at a time.
When they rise to the top, remove with a slotted spoon and place on platter.
Continue to do so with all gnocchi.
To make sauce, melt butter, rosemary and garlic in a small saucepan; strain onto gnocchi.
Add parmesan cheese and serve.
Also can be served with meat sauce.