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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
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"
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.
Serving Size : 8
Anna Teresa Callan's "Menus for Pasta"