Gnocchi

Total Time: 8 hrs 12 mins Preparation Time: 8 hrs Cook Time: 12 mins

Ingredients

• Servings: 8
• 4 lbs 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)

Recipe

• 1 peel, quarter, and boil the potatoes.
• 2 mash the potatoes. put them in a bowl and refrigerate at least over night.
• 3 in a larger bowl, place the cold mashed potatoes.
• 4 add the exact same amount of flour as potatoes. (use the bowl as the measuring instrument.).
• 5 add the remaining ingredients. knead into a soft dough.
• 6 add flour if the dough is too sticky.
• 7 separate the dough into four balls. cover with a clean dish cloth and let rest.
• 8 break a piece off of one ball. roll into a long snake about 1/4 inch thick.
• 9 cut into pieces about 1/2 to 3/4 inch long.
• 10 place each gnocchi on a cookie sheet, and then freeze.
• 11 after the gnocchi are frozen, fill plastic containers with the frozen gnocchi.
• 12 they will keep in the freezer for about 4 months.
• 13 to cook:.
• 14 drop individual gnocchi in boiling salted water. let them boil, gently, after they come to the top of the water for about 2 minutes.
• 15 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.