1. Boil potatoes until well done. 2. Cool just enough to handle, peel and mash thoroughly. 3. Place mashed potatoes on a floured board and mix well with flour. 4. Knead dough well. 5. Roll dough into a"finger thin" roll, and cut into pieces 1-2 inches long. 6. Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape. 7. Arrange the gnocchi on a lightly floured sheet or board, dust them lightly with flour. 8. After shaping all the dough, place about 20 gnocchi into a large pot of boiling, salted water. 9. When they rise to the surface, remove them from the pot with a strainer. 10. Place in a heated bowl. 11. Keep water at a hard, rolling boil and continue cooking the gnocchi (20 at a time) until all are cooked. 12. Add heated sauce, sprinkle with grated Parmesan cheese and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
