Gnocchi – Potato Dumplings
2 lbs. baking potatoes, boiled and cooled
1 egg yolk
3 C. bread flour
1/2 t. salt
1 T. crushed parsley or basil
Once potatoes are cool, peel them and put them through a ricer. Place riced potatoes in large bowl and add egg yolk. Mix thoroughly with hands. Add flour, salt, and parsley or basil. Mix with hands until dough is smooth.
Roll out dough into round strips and cut into 1/2-inch segments. Roll each dumpling with a floured fork and place on a cookie sheet covered with wax paper.
Once sheet is full, place it in freezer until gnocchi are hard. Once they are frozen, you can either put the gnocchi in a bag and refreeze for future use, or cook them.
To cook, bring water to a boil and place gnocchi in the water. After they float to the top, cook the dumplings for three more minutes. Drain and serve topped with a pasta sauce of your choice (tomato, alfredo or veal broth), or a mixture of butter, parmesan cheese and fresh parsley.