Parmesan Gnocchi

Servings: 2 | Serving size: 10-15 gnocchi

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftovers are fair at best. I have kept the uncooked gnocchi refrigerated overnight but they are not as good as when fresh.

Serve with the sauce from Fettuccine Alfredo, or Dill Pesto, or Tomato Sauce, or Low-Acid Tomato Sauce, or Vodka Cream Sauce.

AND

Serve with Roasted Beets or Parmesan Squash. or Green Beans in Walnut Vinaigrette

Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.

Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you don't have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)

Add the all purpose flour and the parmesan cheese to the potatoes with the egg, salt and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add 1 tablespoon of whole wheat flour and blend well.

Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.

After the dough is smooth, cut it into 2 equal pieces. Place two tablespoons of the whole wheat flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.

Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.

Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).

As they float to the top of the water, they are done. Remove them and add to prepared sauce.