The Palestini Family Fresh Potato Gnocchi

This Gnocchi with a delicate red sauce will just melt in your mouth. This is a recipe where the whole family can get in the game making.

The finished product. See a few prep step pictures at the end of the directions below.

Serves: 6 TO 8 PEOPLE

Ingredients:

5 LBs Russet Potatoes

1 ½ Tsp Salt

5 Cups of All-Purpose Flour

4 Large Eggs

Instructions:

Peel potatoes and cut into ½ inch slices. Boil in water with salt until done.  Drain, cover, and put into the fridge for 30+ minutes.  Rice the potatoes into the a large pastry board spread out to finish cooling faster until completely cool.  Once the potatoes are cool, put the flour in a circle, creating a well around the riced potatoes.  Crack the eggs into the well with the riced flour.  Using your hands, start combining all the ingredients making sure they are mixed well.  Once mixed well, knead the dough for about 5 minutes until well blended. Place the dough on a clean countertop sprinkled with flour and cut into smaller pieces.  Roll each piece into a ½ inch rope, about 15 inches long.  Cut dough into one-inch pieces.  Make a thumb imprint into each piece, placing onto a well-floured surface.  Let the gnocchi sit for an hour.

Bring a large pot of water with a splash of salt to a boil.

Add the gnocchi to the boiling water and stir with a spoon to prevent sticking.  Cook the gnocchi until it rises to the surface, about one minute. Once all the gnocchi are at the surface (about 2 to 3 minutes), use a slotted spoon to transfer the gnocchi to a large pasta bowl and coat in your favorite sauce.  Sprinkle with parmigano and serve.

Nutrition per Serving:

Calories: 532 |Carbohydrates: 109g |Protein: 17g |Fat: 3g| Cholesterol: 93mg |Sodium: 635mg |Potassium: 1520mg|Fiber: 6g|Sugar: 2g|Vitamin A: 135IU|Vitamin C: 19mg|Calcium: 68mg|Iron: 6mg

Rolling out a piece of the dough

Prepped to go into the boiling water