Potato Gnocchi

Potato Gnocchi

Potato Gnocchi


2 pounds potatoes, peeled
2 egg yolks, well beaten
2 tablespoons butter, melted
2 teaspoons salt
1 cup flour


1. Boil potatoes and then mash or put through a ricer.

2. Beat egg yolks, butter and salt; add to hot, peeled potatoes. Add flour and make dough manageable—it should not be too sticky.

3. Roll dough in long ropes about the width of your thumb. Cut the ropes into ½-inch pieces and place them on a floured surface (making sure the pieces do not touch each other).

4. Drop pieces into boiling water until done. Serve with tomato sauce and fresh basil or toss with cooked La Quercia prosciutto, butter and sage.