Gnocchi

By á-2053

Ingredients

• 4 small Russet potatoes (peeled, cut into 1/2 inch pieces)
• 1 large egg
• 2 Tbs. whipping cream
• 1 1/4 tsp. salt
• 1/8 tsp. nutmeg
• 1 1/2 cups flour

Preparation

Step 1

Steam potatoes over boiling water until tender, about 12 minutes. Mash and cool until lukewarm, about 10 minutes. Add egg, cream, salt and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by Tbs. if too moist. Turn dough onto lightly floured work surface. Divide into 6 portions. Gently roll 1 dough portion between hands and work surface to 3/4 inch thick rope about 20 inches long. Cut into 3/4 inch long pieces. Roll each dough portion. Place on floured baking sheet. Cook 1/3 of the gnocchi in large pot of boiling salted water until gnocchi rise to the top and are cooked through and tender, about 5 minutes. Using a strainer, transfer gnocchi to a large baking pan in a single layer. Cook remaining two batches. Melt 1/2 cup butter in a large skillet over medium heat. Add gnocchi and cook until heated through, tossing often. Meanwhile, warm ragu over medium-low heat, stirring occasionally. Season to taste with salt and pepper. Ladle ragu into large shallow bowls. Spoon gnocchi over. Using vegetable peeler, shave Parmesan cheese over gnocchi. Garnish with fresh sage, if desired.