Pierre Franey Potato Gnocchi

Ingredients

• 3 large potatoes, preferably Idaho variety, about 1 3/4 pounds
• 2 egg yolks
• 1 ¾ cup flour, plus 1/4 cup for rolling the dough
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    249 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 7 grams protein; 30 milligrams cholesterol; 22 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Boil potatoes in lightly salted water until soft. Drain and run them through sieve, or mash well, and let dry on top of stove in warm oven.
2. To the potatoes add egg yolks and blend well. Add only enough flour to make a firm, yet delicate dough. If too much flour is added the dumplings become tough when cooked.
3. On lightly floured surface roll dough into strips measuring 1 by 8 inches. Dust them with flour. Lower strips, one at a time, into the top chute of gnocchi machine while cranking handle slowly. Gnocchi will roll out the bottom chute. Cover them with a towel until ready to cook.
4. Cook gnocchi in large pot of boiling salted water. When they rise to the surface they are done. Serve with sauce of choice.

• The gnocchi maker is $34.50 at Hammacher Schlemmer, 147 East 57th Street. It is not available through the store’s mail-order catalogue.

35 minutes