Piedmont-Style Potato Gnocchi
These Piedmont-style potato gnocchi are made by mixing mashed potatoes with flour and egg yolks to form small balls, which are boiled before being baked with tomato sauce.
Ingredients
Mashed potatoes (boiled or steamed)
1 lb 8 oz (720 g)
Flour
8 oz (240 g)
Butter
2 oz (60 g)
Egg yolks
6
Seasoning
To taste
Ground nutmeg
To taste
Tomato sauce
1 pt (6 dl)
Cheese (grated, for sprinkling)
To taste
Instructions
1
Prepare the potatoes
Boil or steam the potatoes, then pass them through a sieve and keep them as dry as possible.
2
Mix the dough
While still hot, mix in the flour, butter, seasoning, and eggs.
3
Shape
Roll into walnut-sized balls, dust with flour, and gently flatten with a fork.
4
Boil
Drop into boiling water and cook for 5 minutes.
5
Drain
Carefully drain and set on a clean cloth to dry.
6
Assemble and bake
Arrange neatly in a buttered baking dish, spoon over the tomato sauce, sprinkle with the grated cheese, and brown under a salamander.
7
Serve
Serve immediately on a silver platter.
