Gnocchi in Heavy Cream Sauce

it: Gnocchi di Patate


  • 1 lb. potatoes
  • 1 lb. flour
  • Salt and Pepper

Serves 6; Preparation: 20 minutes; Cooking: 30+10 minutes; Level of Difficulty: Medium

Boil the potatoes in lightly salted water until they are tender( about 30 minutes). Drain well and peel. Make a puree out of the cooked potatoes making it as dry as possible. Mix in the flour, season with salt and pepper and knead to a doughy consistency.

Roll parts of the dough into long pieces about the width of a finger. Cut into pieces approximately 3/4 inch long and make a dent in the center with your finger.

Drop them a few at a time into gently boiling salted water. Cook for about three minutes or until they float to the top. Lift them out of the water with a slotted spoon and place them in a serving dish.

Serve with Ragu from Braciola.

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