Gnocchi al pomodoro - Potato dumplings in tomato sauce
"Il Grande libro della cucina Albese"
To be served with Dolcetto d’Alba Rocca-Giovino
Ingredients for 6 people:
1 kg potatoes
1 whole egg
Flour
Fresh tomato sauce
Grated parmesan
Boil the potatoes, peel them hot and pass them through a sieve to form a puree.
Work to a dough with flour and egg using your hands.
Break off pieces of mixture and roll them into a sausage shape about the thickness of a finger. Cut into cylinders about 2cm long.
Using your thumb, press each cylinder very lightly against the tines of a fork, to form the gnocchi shape.
If the gnocchi are made with very little flour, they will be so delicate that they need to be slid carefully, a few at a time, into boiling water. As they cook they come to the surface of the water and they must be removed with a slotted spoon, and placed immediately in individual serving dishes, in layers with the sauce. They musn’t be stirred or moved in the plate as they will break up very easily, forming a paste.
Serve with fresh tomato sauce and plenty of grated Parmesan.
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