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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I have not tried this recipe yet, but I intend to soon. According to the article, that came with the recipe in this morning's local newspaper, these gnocchi are light as a feather. The recipe comes from a former fine dining establishment in our area that we used to go to very often and the food was outstanding! I am guessing at the prep and cook times. Ingredients:
1 large baking potato (1 c mashed) |
2 eggs |
1 teaspoon salt |
1 cup ricotta cheese |
8 teaspoons butter, clarified |
1 cup romano cheese, grated |
3 cups flour |
Directions:
1. Boil potato and mash.
2. Combine potato with eggs and salt and whip until fluffy.
3. Add ricotta cheese, butter, Romano cheese and flour.
4. Knead until smooth.
5. Shape into 1/2 rolls and cut into 1 lengths.
6. Make impression with thumb in each piece, then lightly dust with flour.
7. Drop into boiling salted water and cook only until they rise to the surface.
8. Drain and serve with tomato sauce and grated cheese.
9. Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.
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