Enjoy this traditional Italian dish created by Choices' own chef, Antonio Cerullo. Perfect for a weekend supper with friends or family this Spring.
Directions
1. In a large amount of cold water boil potatoes with skin on. When fully cooked peel
potatoes while still warm. Mash with a potato ricer or hand held potato masher.
2. Put mashed potatoes in very large bowl and add the fresh parmesan, 2 eggs, pinch of salt and nutmeg.
3. Slowly start to add flour. Hand mix gently until uniform, making sure not to over work. Let rest for 15 to 20 minutes.
4. Cut into slices and form into finger sized sausages. Proceed to cut into thumb nail sized pieces and try to form shell like shapes by pressing onto a fork. Flour the working surface to ensure the gnocchi do not stick to each other or the surface and let air dry for 1 hour.
5. Place small amounts of gnocchi into salted boiling water, being sure to dust off any excess flour, stirring every time. Once they surface, they are ready.
6. Do not strain in a pasta strainer, but scoop gnocchi with strainer spoon.
7. Place in a bowl with desired sauce. Pesto, tomato or cream sauces
will work well.
Gnocchi is safe to freeze. Serves 6.
