Sam Elia's Gnocchi

From Eliafamily

Ingredients

• 4 lb. potatoes
• Salt to taste
• 5 c. flour

Directions

Boil potatoes until cooked. Rinse potatoes and add 5 cups of flour. Knead until smooth and manageable. Add more flour, if necessary, to make dough easier to roll. Roll dough into long rope-like strips, about 3/4 inch thich.

Cut rolls into 3/4 inch pieces. Dip pieces in flour and press pieces with thumb to make an indentation. Boil gnocchi's in 8 quarts of boiling water (salted) about 10 minutes; drain. Place gnocchi's on platter. Cover with your favorite tomato sauce. Sprinkle with Parmesan cheese. Serves 6 to 8.

Attribution

Submitted by: Kathy Majewski for the 2004 Elia Family Recipe Book.

Notes on attribution: A recipe of Sam Elia.