Directory:KJ Kitchens/Gnocchi Alla Giordano

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.