Dumplings: Gnocchi 07 by Recipe Cottage

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	Gnocchi 07

		Potato Gnocchi 1 pound potatoes 1 large egg 1 tablespoon butter 1 teaspoon salt 1&3/4 cups flour, plus extra for kneading Extra butter (optional) 1/3 cup grated Parmesan cheese (optional) Lightly butter a 9 X 13-inch baking dish;Cut the unpeeled potatoes into 1-inch chunks and boil in water to cover until very soft, about 20 minutes. Meanwhile, fill a large saucepan with water, cover and place over medium-high heat. Drain the cooked potatoes and transfer to a food processor and process the potatoes, egg, butter and salt until very smooth and creamy. Transfer to bowl. Add flour 1/4 cup at a time to the potato mixture, mixing well with a wooden spoon after each addition. Turn out dough onto floured surface and gently knead for a few minutes, adding more flour if necessary. Break off a fist-sized piece of the dough, dip in flour and roll with your hands into a rope about 1 inch in diameter. Cut rope into 1-inch pieces;repeat with remaining dough. Should be about 48 pieces. Press with tines of fork if desired. Helps sauce cling to gnocci. When the water reaches a boil, lower the heat to a simmer and add a few gnocci, without crowding, partially cover and simmer 40 minutes, remove with slotted spoon, place in baking dish, add next batch of gnocci, etc. Preheat oven to 300 degrees F, or preheat broiler. Drizzle a little melted butter over the gnocchi and sprinkle liberally with Parmesan. Bake until lightly browned, about 30 minutes, or broil for 5 minutes. Serve at once. Serve plain or with tomato sauce. Serves 6.