Gnocchi Pomarola
On June 11, 2006 in Pasta
2 pounds potatoes, peeled and quartered
1-1/2 cups all purpose flour
1/2 teaspoon salt
4 cups Pomarola sauce
salted water
- Steam potatoes until fork tender, about 30 minutes, then drain and mash.
- Season potatoes with salt and knead in enough flour to form a smooth, soft dough.
- Separate dough into several pieces and roll out into snake-like tubes.
- Cut 1" sections from the tubes, this is the gnocchi.
- Bring a large pot of salted water to a boil and add the gnocchi. Cook until it begins to float, about 8 minutes, then remove from the heat and cook for an additional minute or two.
- Drain gnocchi with a slotted spoon and serve with Pomarola sauce.
Makes 4 servings