Gnocchi Á La Narciso

Gnocchi Á La Narciso
Photo by Charles Walton

Ingredients

  • 3 quarts water
  • ½ teaspoon salt
  • ¾ teaspoon pepper
  • 2 large eggs
  • ½ teaspoon salt
  • 1/3 cup butter or margarine, melted
  • ¾ teaspoon pepper
  • + 13 more ingredients
    • 2 large eggs
    • 1/3 cup butter or margarine, melted
    • 3 quarts water
    • Light Tomato Sauce
    • Light Tomato Sauce
    • 3 cups grated Parmesan or Asiago cheese
    • 3 cups grated Parmesan or Asiago cheese
    • 2 cups all-purpose flour
    • 2 cups all-purpose flour
    • Vegetable oil
    • Vegetable oil
    • 3 large baking potatoes (2 pounds)
    • 3 large baking potatoes (2 pounds)

Scrub potatoes, and pat dry; rub with oil, and wrap in aluminum foil. Bake at 400° for 1 hour or until tender. Peel potatoes, discarding skins; mash pulp with a fork. Beat potato pulp, 2 cups flour, and next 4 ingredients at medium speed with an electric mixer until blended. Turn dough out onto a...

View full recipe at My Recipes

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