Perreault Magazine - 98 -
Chef Peter Parsons's
Potato Gnocchi
Ingredients:
3 large russet potatoes
1/2 c ricotta cheese
2 c Pecorino cheese, grated
3 eggs
1 ½ to 2 c flour
Salt to taste
Bring a large pot of salted water to a boil with potatoes.
Cook until tender but still firm, about 15 minutes.
Drain, cool slightly and mash with a fork or potato ricer.
Combine riced potato, ricotta, Pecorino, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and add to prepared sauce.
Preparation: