Gnocchi Alla Giordano

Course : Beef
Serves: 8
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2 pounds baking potatoes
1 cup all-purpose flour
1 whole egg plus
1 large egg yolk -- lightly beaten together
2 tablespoons unsalted butter -- softened
1 teaspoon salt
1 Cup freshly grated parmesan cheese
1 jar tomato sauce

Preparation / Directions:

Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt. Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at once.


Nutritional Information:

179 Calories (kcal); 4g Total Fat; (18% calories from fat); 4g Protein; 32g Carbohydrate; 34mg Cholesterol; 275mg Sodium

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