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Healing food
Potato Gnocchi with Parmesan
1 lb (2 to 3 medium) baking potatoes, peeled
3/4 C plus 2T flour
1 egg, beaten
2 T butter of margarine
Salt & pepper
2 T freshly grated Parmesan cheese
Quarter potatoes and cook in boiling salted water until tender (15
to 20 minutes). Rinse and drain. Place in medium bowl and mash until
smooth. Stir in flour, egg, 1 T butter or margarine and salt and pepper
to taste. On a lightly floured surface, knead potato mixture lightly.
Divide dough into two pieces. Roll each into a roll about three-quarters
of an inch thick and then slice into one-inch pieces. Bring pot of
water to a rolling boil. Add half the gnocchi and boil for 3 minutes
or until gnocchi rises to the top. Remove with a slotted spoon and
place in a warm serving dish. Keep warm as you cook the remaining
gnocchi. Coat gnocchi gently with melted butter and then sprinkle
with Parmesan and serve immediately.
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