*  Exported from  MasterCook  *

                          Gnocchi alla Giordano

Recipe By     :=20
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Pasta
                Mc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Baking potatoes
   1      cup           All-purpose flour
   1                    Whole egg plus
   1                    Egg yolk -- lightly beaten
				=09
   2      tablespoons   Unsalted butter -- softened
   1      teaspoon      Salt
                        Freshly grated Parmesan -- cheese
                        Tomato sauce

(Anna Teresa Callan's "Menus for Pasta")=20
 Boil the potatoes in their jackets, drain, peel and put through a ricer or
food mill. While the potatoes are still warm, blend in the flour, add the
egg, egg yolk, butter and salt.

 Place the potato mixture on a floured board and knead lightly; the dough
will be soft. Roll the dough in 1" thick sticks about 10" long.
Cut each roll into 3/4" pieces.

 Rub each pieces of dough lightly over the coarse side of a cheese grater.
In a large pot of boiling salted water, cook the gnocchi until they rise to
the top of the water. Using a slotted spoon, remove the gnocchi to a warm
bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at=
 once.

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