- 2 Lbs Potatoes
- 1 ¼ cups flour (more if needed)
- 3 Tbs cold butter
- ½ cup freshly grated Parmesan
- salt and pepper
Preheat oven to 400 degrees. Pierce the potatoes and bake until tender (45 min. to 1 Hr). Peel while hot and pass through a food mill or ricer, letting them fall into a large bowl so they stay light and fluffy. Let cool 15 minutes then sprinkle with the flour and 1 tsp salt. Using your hands, gently work until you have a smooth, soft dough. If it seems sticky, add a few Tbs. more flour, but don’t overwork it. Take ¼ of the dough and roll into a long rope about ½ inch thick. Cut it diagonally into pieces about ¾ inch long and roll into small balls in your hands. Set them in a single layer on a baking sheet lightly dusted with flour. Repeat with remaining dough, then cover with a towel and refrigerate for a few hours if you are not ready to cook them.
Bring a large casserole or skillet of water to a boil and butter a large gratin dish. Add salt to the water then lower to a simmer. Add up to 15 gnocchi and cook gently until they float to the top. Count to ten and lift them to the dish with a strainer. Repeat with all the gnocchi. When you are ready to eat, preheat the oven to 400 degrees, shave the cold butter over the gnocchi and cover with a thick veil of cheese. Bake until bubbling and browning, about 25 minutes. Add fresh pepper and serve.
From Vegetarian Cooking for Everyone by Deborah Madison