Gnocchi II

Melted butter adds a subtle difference to these potato dumplings.

Rated 3.7 from 59 votes

Prep Time

55M

Total Time

Servings

4 servings

8 potatoes

2 tablespoons butter

2 cups all-purpose flour

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Bring a large pot of salted water to a boil.Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel.Mash potatoes with fork, masher or in ricer.Place in large bowl and make a well in the center.Put butter in well and allow to melt.When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.

Divide dough into fist-sized portions.On a floured surface, roll each portion into a long rope.Cut the ropes into one-inch pieces.Roll each piece with a fork for a distinctive texture.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.

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Instructions

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