Bureaucrats, Administrators, vuser
40,397
edits
Changes
MyWikiBiz, Author Your Legacy — Sunday September 07, 2025
Jump to navigationJump to searchDirectory:KJ Kitchens/Gnocchi Alla Giordano (view source)
Revision as of 16:29, 29 January 2007
, 16:29, 29 January 2007off to Italy initial recipe
Gnocchi Alla Giordano
* 2 pounds baking potatoes
* 1 cup all-purpose flour
* 1 whole egg plus
* 1 egg yolk, lightly beaten
* 2 tablespoons unsalted butter, softened
* 1 teaspoon salt
* freshly grated parmesan cheese
* tomato sauce
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each
roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In
a large pot of boiling salted water, cook the gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.
* 2 pounds baking potatoes
* 1 cup all-purpose flour
* 1 whole egg plus
* 1 egg yolk, lightly beaten
* 2 tablespoons unsalted butter, softened
* 1 teaspoon salt
* freshly grated parmesan cheese
* tomato sauce
Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each
roll into 3/4" pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In
a large pot of boiling salted water, cook the gnocchi until they rise to the
top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl.
Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.
