Preparation:
boil unpeeled potatoes in water until tender drain, peel potatoes, and discard peels mash potatoes with butter, until smooth allow to cool completely make a well in the center add beaten eggs-mix well gradually beat in flour and salt-mix well knead well to form a dough cut into fourths roll each fourth into a 1-inch log then cut into 1/2-inch slices roll each slice into a mini-log and bend slightly heat 2 quarts salted water to a boil add one-fourth of prepared gnocchi to the boiling water heat for 20-30 seconds, until they rise to the top gently remove with a skimmer or slotted spoon drain breifly on paper towels sprinkle with parmesan cheese serve hot, preferably with meat sauce |
