4 medium potatoes, peeled and diced
1 teaspoon salt
1 1/2 to 1 3/4 cups flour
1/4 teaspoon white pepper
1/4 cup butter
1 cup Parmesan cheese
Submitted by Frank Leone
- Cook potatoes in boiling, salted water until tender, about 20 minutes; drain well. Mash potatoes; immediately add between 11/2 to 13/4 cups flour until thick dough forms. Add salt and pepper. Divide dough into 4 equal parts. On floured work surface, roll dough out, a section at a time, into cylinders 1/2 inch in diameter. Cut into 1/2-inch long pieces.
- Flour tines of fork; slightly flatten each gnocchi. Place on lightly floured towel until ready to cook. Handle remaining dough in same manner; add more flour if dough becomes sticky.
- Cook gnocchl in large pot filled with gently boiling, salted water. Drop gnocchi Into pot one by one until bottom of pot is covered; cook approximately 5 minutes, until gnocchi float to surface. Remove with slotted spoon; drain well.
- Butter a well-warmed serving dish thickly. Lay gnocchi on top, sprinkle with grated Parmesan cheese, and dot with remaining butter. Serve hot. Gnocchi may also be served with marinara or meat sauce.
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