By: Chef Patrick A. Capuozzo

Ingredients

3 pounds russet potatoes

1 cup all-purpose flour

1 large egg

1 t salt

Directions

1. Cover potatoes with 2 inches of water, bring to a boil then reduce to a simmer.
2. When potatoes are fork tender, drain and peel immediately using a kitchen towel (the skins should rub off).
3. Pass potatoes through food mill and onto wooden cutting board. Form potatoes in ring. Sprinkle flour over potatoes.
4. Crack egg in center, and add salt.
5. Using a fork, gradually incorporate all. Then, knead by hand for 3 to 4 minutes (a dash of flour may be needed).
6. Let chill in fridge for 30 minutes, then roll into 1-inch dowels and cut with floured knife, 1-inch thick.
7. Return to fridge.
8. Drop the gnocchi into simmering water, then increase to a boil. Boil for 2 minutes after they float.
9. Plate, add bolognese sauce and serve.
10. Servings: 6

Note: Use your family’s bolognese sauce, or try this recipe by Chef Nick Stellino.

 

Make the pledge and become a member of Italian Sons and Daughters of America today.