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Serves 4
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Submitted by Frank Leone

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