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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My father was Italian and made this traditional dish when company visited, shares Ruth Fiori Poyner of Boise, Idaho. The tender, homemade pasta is as tantalizing today as it was when I was a child. Ingredients:
4 cups mashed potatoes (without added milk and butter) |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
2 eggs |
1 egg yolk |
4 teaspoons olive oil |
3 quarts water |
1 jar (24 ounces) meatless spaghetti sauce |
1/4 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine the mashed potatoes, flour and salt. In another bowl, whisk the eggs, yolk and olive oil; add to potato mixture. Turn onto a heavily floured surface; knead for 3-5 minutes or until smooth. Divide into fourths. On a floured surface, roll each portion into a 3/4-in.-thick rope; cut into 1-in. pieces.
2. In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 45-60 seconds or until they rise to the surface. Remove with a strainer. Serve spaghetti sauce over gnocchi; sprinkle with Parmesan cheese. Yield: 8 servings.
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