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More Pasta Recipes



2 1/2-lb russet potatoes
1-egg yolk
2-tsp salt
2 1/2-cups all-purpose flour (approx)

Peel and cube potatoes
Place in large pot and cover with water
Bring to a boil and boil for about 20 minutes or until tender
Drain well; let stand for 5 minutes in strainer
Place potatoes through food mill or ricer in batches into a large bowl
Let cool slightly
Stir in egg yolk and salt
Stir in enough flour to form soft slightly sticky dough
Divide dough into 8 pieces
Roll into long rope about 1/2" thick
Cut into 1/2" pieces
Toss with flour
Roll along with a fork or gnocchi paddle to imprint
Toss with flour
Place on floured baking sheets
Repeat with remaining dough
Place in freezer for about 1 hour or until firm
In a large pot of boiling salted water, add gnocchi in batches and cook for about 3 minutes or until they float
Using a slotted spoon or small sieve, scoop out gnocchi and place in a large bowl
Repeat with remaining gnocchi
Serve with favourite sauce

Makes 8 servings