Gnocchi

i was 23 when i first made gnocchi.  at 23 i didn't have the same type of preparation equipment as i do now.  it was easier this time, 27 years later.

Gnocchi

1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend 

1 cup all-purpose flour
1/3 cup shaved Parmesan/Romano cheese

cook and mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour and the cheese over the potato mixture and knead just until blended. keep the flour out in case.  the dough may be to sticky.

use a rolling pin and roll it out to 1/2 in (as shown).  cut the dough into 1/2 in strips (as shown). cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.

 

cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer.