Pronto Ristorante Gnocchi di Potate alla Romana
Ingredients:
- 4 pounds 6 ounces large starchy potatoes
- Approximately 5 cups all-purpose flour
- Pinch of salt
- 6 cups marinara sauce
- 2 cups Parmigiano and Reggiano cheese
Preparation:
Boil, peel and mash potatoes; allow to cool. Work potatoes into flour, creating smooth dough. Divide in half. Roll into tubes (1/2-inch thick). Cut into 1-inch long pieces. Gradually add gnocchi and salt to a large pot of boiling water. When pieces rise to surface, remove.
Serve with sauce and cheese.
Makes: 4Source:
Submitted by: Recipe Group Member
Date:
