copyright 2005, Art of Living,PrimaMedia,Inc/Maria Liberati
The Basic Art of Italian Cooking (ISBN 978-1928911-100-5)
Gnocchi di patate con sugo di pomodoro
(potato dumplings with tomato sauce)
2 (1 kilo) pounds potatoes
2 (500 gr) cups flour
Salt to taste
Fill a large pot with water and put in a pinch of gross salt. When the water is boiling rapidly, put in the potatoes. When the potatoes are cooked—test for doneness by seeing if a fork will easily go through a potato—drain them in a colander and peel them while still hot.
Put the boiled and peeled potatoes through a potato ricer or masher. Quickly add in the flour, egg, and a pinch of salt. Mix all the ingredients well, by hand, until they are blended together thoroughly.
Make the dough into one log that is the thickness of about two fingers held together. Sprinkle flour on a wooden board and place the dough on it. Work the dough with your hands and, then, divide it into two ‘logs’—each the thickness of one finger. Cut off small ‘pea size’ gnocchi. To give them a gnocchi form, place 2 fingertips on a piece of dough and roll it gently.
When all the gnocchi are prepared, dust them with semolina flour. Let the gnocchi stand while you prepare the sugo, or sauce.