√ Gnocci - Roman Food Tour

By á-1009

Ingredients

• 1 1/2 lb. dry potatoes
• 1 cup flour (1/2 cup extra for working dough
• 1 egg
• 1/2 tbsp. salt
• 1 tbsp. EVOO
• 3 tsp. each - Parmesan, Reggiano, Fontina, Emmental, Pecorino romano

Preparation

Step 1

Place potatoes in boiling water for 20 min. Drain and peel (remove skin after boiling).
Place in bowl, add egg, flour, salt and knead with hands. When dough comes together, place on wooden tray and roll into ropes (sprinkle with flour to avoid sticking). Cut into 1" pieces.
Place into boiling water until gnocchi floats to the top, then rinse.
3 tsp. of each cheese (Parmesan, Reggiano, Fontina, Emmental, Pecorino romano) into hot pan with olive oil.