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Gnocchi alla giordano

Yield: 8 Servings

Ingredients:

• 2 lb Baking potatoes
• 1 c All-purpose flour
• 1 Whole egg plus
• 1 Egg yolk lightly beaten -together
• 2 tb Unsalted butter softened
• 1 ts Salt

Instructions:

Freshly grated Parmesan -cheese Tomato sauce (Anna Teresa Callan's "Menus for Pasta") Boil the potatoes in their jackets drain peel and put through a ricer or food mill. While the potatoes are still warm blend in the flour add the egg egg yolk butter and salt. Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water cook the gnocchi until they rise to the top of the water. Using a slotted spoon remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese top with tomato sauce and serve at once.

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