Serves: 8
Total Calories: 446


4 pounds potatoes (must be Idaho)
2 tablespoons salt
1 stick butter
2 eggs, beaten
4 cups all-purpose flour
salt to taste
2 tablespoons salt
Parmesan cheese, grated
meat sauce


Cook potatoes with jackets on in salted water. Peel and mash while hot. Place butter in center of hot mashed potatoes. When butter has melted (about 15 minutes) mix potatoes thoroughly. Cover with dish towel and allow to cool.

Make small well in center of potatoes and pour eggs in and mix well. Gradually add flour and salt, to taste. Knead well to form dough. Separate mixture into 4 equal parts. Sprinkle each with flour. Roll each portion into a roll the thickness of a sausage. Slice in pieces slightly thicker than 1/2 inch. Gently roll each piece on flat grater, slightly curling each piece. Pieces should resemble macaroni shells.

Cook in 4 quarts boiling salted water (cook about 1/3 of total amount at one time) about 20–30 seconds. Gnocchi will rise to top of boiling water when done. Gently scoop out with slotted spoon as they rise to top. Sprinkle Parmesan cheese on top of cooked Gnocchi and top with generous amounts of meat sauce.

Nutritional Facts:

Serves: 8
Total Calories: 446
Calories from Fat: 107

This Gnocchi recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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