Culinary Tip of the Week: Pasta
Gnocchi di Patate Alla Piedmontese
(Potato Dumplings)

2 lbs. 4 oz. potatoes (Maine or All-Purpose) unpeeled and scrubbed
Salt and white pepper to taste
1 egg, beaten
7 oz. white flour (approximately)

Cover the potatoes with cold water, bring to a boil, and cook them until they are soft and can be mashed.  Drain, peel them quickly, and, while still hot, puree them through a food mill.  Add the salt and pepper, egg, and flour, little by little, gathering the dough into a ball and kneading until the mixture is soft, smooth, and no longer sticks to your hands, adding additional flour as necessary.

Shape the pasta into thick pencil-like sticks the size of a cigar and then cut into ¾ inch pieces.  With your thumb, slowly press each piece against the back of a box cheese grater or tines of a fork and let drop to the counter.  Keep the gnocchi lightly floured and freeze until ready to cook.  Just before cooking, place gnocchi in a mesh strainer and shake off excess flour.

Cook the gnocchi in a large amount of boiling salted water for a few minutes after they float to the surface.  Remove with a slotted spoon.

These gnocchi may be served with Parmesan cheese and melted butter and passed under the broiler.