Rachel Ann Seghesio's Potato Gnocchi

Pairs well with: Cortina Zinfandel

Supper was never complete without handmade pasta on the table. With almost an infinite number of possibilities between pasta types and sauces, Rachel Ann had numerous recipes for handmade pasta. This gnocchi recipe was always a favorite.

INGREDIENTS

(6-8 servings)
6 lbs. russet potatoes, peeled
3 eggs, slightly beaten
2 t baking powder
3 ½ cups flour
½ stick butter
½ cup parmesan cheese, grated
Salt & pepper, to taste

 TECHNIQUE:

1. Boil, drain and lightly mash potatoes. Add all other ingredients and blend together. Knead mixture just enough to mix everything together. Let stand for 45 minutes.
2. Shape into long rolls. Cut into 1” pieces. Roll pieces off grater or fork (to get the iconic “ribbed” look to the gnocchi).
3. Immediately place gnocchi into salted boiling water for about 10 minutes.
4. Serve with sugo & parmesan.