INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

1 LB. WHITE POTATOES

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1 CUP ALL PURPOSE FLOUR + MORE FOR DUSTING

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1 EGG

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2 TBLSPOONS FRESHLY GRATED PARMIGIANO REGGIANO CHEESE 

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PINCH OF SALT

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RECIPE

PUT THE POTATOES TO BOIL IN A LARGE PAN OVER MEDIUM TO HIGH HEAT IN SALTED WATER

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WHEN THE POTATOES ARE COOKED, BUT DO NOT OVER COOK THEM, TAKE THEM OUT OF THE WATER AND (BEING CAREFUL NOT TO BURN YOURSELF) PEEL THEM

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PUT SOME OF YOUR FLOUR ON A CUTTING BOARD

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USING A POTATO MASHER, MASH THE POTATOES OVER THE FLOUR

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ADD THE EGG AND SALT

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ADD A LITTLE MORE FLOUR AND THE PARMIGIANO CHEESE

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START TO WORK TOGETHER ALL THE INGREDIENTS, ADDING FLOUR AS NEEDED. THE AMOUNT OF FLOUR USED VARIES A LOT DEPENDING ON THE POTATOES USED. IF THE FLOUR IS NOT ENOUGH, YOU MAY ADD AS MUCH NEDDED, BUT REMEMBER, IF YOU ADD TOO MUCH FLOUR THE GNOCCHI WILL BE TOO HARD, IF YOU ADD TOO LITTLE THEY WILL BREAK!!

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WITH THE CUTTING BOARD ALWAYS COVERD WITH A DUST OF FLOUR, GET SOME DOUGH AND FORM LONG WORMS. USING A KNIFE, CUT THE GNOCCHI. ROLL THE GNOCCHI IN A LITTLE FLOUR AND PLACE THEM ON A FLOURED DISH. 

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THE GNOCCHI HAVE TO REST 20 TO 30 MINUTES BEFORE COOKING THEM

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