Gnocchi

Name: Gnocchi
Prep time: 8 h
Cook time: 12 min
Total time: 8 h 12 min
Yield: 8-10 serving(s)
Ingredients: 4 lbs white potatoes, peeled, quartered, boiled, and then mashed; 4 eggs; flour (see the directions for the amount of flour); salt and pepper; 1/2 teaspoon nutmeg; 1/2 cup grated romano cheese (may also use parmesan or asiago)

Submitted by Please Delete

"These gnocchi taste great. Recipe can be cut in half."

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Ready In:: 8hrs 12mins
Ingredients:: 6
Serves:: 8-10

ingredients

4 lbs white potatoes, peeled, quartered, boiled, and then mashed
4 eggs
flour (see the directions for the amount of flour)
salt and pepper
¹⁄₂ teaspoon nutmeg
¹⁄₂ cup grated romano cheese (may also use parmesan or asiago)

directions

Peel, quarter, and boil the potatoes.
Mash the potatoes. Put them in a bowl and refrigerate at least over night.
In a larger bowl, place the COLD mashed potatoes.
Add the exact same amount of flour as potatoes. (Use the bowl as the measuring instrument.).
Add the remaining ingredients. Knead into a soft dough.
Add flour if the dough is too sticky.
Separate the dough into four balls. Cover with a clean dish cloth and let rest.
Break a piece off of one ball. Roll into a long snake about 1/4 inch thick.
Cut into pieces about 1/2 to 3/4 inch long.
Place each gnocchi on a cookie sheet, and then freeze.
After the gnocchi are frozen, fill plastic containers with the frozen gnocchi.
They will keep in the freezer for about 4 months.
To cook:
Drop individual gnocchi in boiling salted water. Let them boil, gently, after they come to the top of the water for about 2 minutes.
Remove from the water with a slotted spoon. Place in a heated Pyrex baking dish, cover with tomato sauce, and then bake in the oven for 10 minutes.