HOMEMADE
POTATO
GNOCCHI
Chef Rodney Murillo
Makes approximately 8 – 10 servings
(Approximately 125 gnocchi)
INGREDIENTS
2 ¼ lbs. Russet Potatoes
2 Medium Eggs
1 ½ Cups Sifted Flour
½ Cup Parmesan Cheese (Grated)
¼ tsp. Salt
¼ tsp. Pepper
DIRECTIONS
1. Boil Potatoes until tender.
2. While hot, strain, peel and put through the ricer.
3. S
et aside, let thoroughly cool (this can be done the day before).
4. O
n a board, form a “mountain” with cooled riced potatoes.
5. A