1. Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool. 2. Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls. 3. Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth. 4. Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi. 5. Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
