Gnocchi di Patate
Rosario
Easy and authentic gnocchi recipe
ingredients
- 2 lb. (1 kg) baking potatoes
- 1 3/4 cups (7 oz. 220g) all purpose flour
- 1 egg
- salt
- RAGU
- 1 carrot
- 1 celery stalk
- 1 small onion
- 10 oz. fresh tomatoes, peeled and seeded
- 2 oz. pancetta or rindless bacon
- 3 oz. butter
- 10 oz. beef tenderloin cut into cubes
- 1/$ cup dry white wine
- salt and freshly ground pepper
- 1 cup freshly grated parmesan cheese
directions
- 1
For the gnocchi: Boil the potatoes in their skins until tender. Drain and peel them. Put potatoes through a food mill held over a board or other work surface or mash potatoes well. Add the flour, gather the mixture into a mound and make a well in the center. Break the egg into the well, add salt and knead until the mixture forms a smooth, firm dough.
- 2
Cut into pieces and use the palm of your hand to roll each piece into a long sausage shape. Cut these into 2 1/$ in. (3-cm) cylinders, separating them. Roll each of the gnocchi over the concave part of a grater or the prongs of a fork, pressing down lightly with your thumb, and drop them onto a floured board.
- 3
Cook the gnocchi a few at a time in boiling salted water, lifting them out with a slotted spoon as soon as they rise to the surface. Spoon the suace over them, dot with the remaining butter and sprinkle with Parmesan. Serve at once.
Source: Italy the Beautiful Cookbook
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