I enjoy cooking Italian.. and eating Italian... especially melt in your mouth Gnocchi di Patate. Which can be somewhat elusive...I find they are not always found in Italian restaurants. Store bought Gnocchi sometimes falls short by my standards. So I've played at making my own Gnocchi over the years and came up with a pretty nice recipe for making them. My Gnocchi are very light and don't leave you feeling like a lead balloon is in your stomach. I also make them en masse, as they freeze like a charm... so .... I make enough for multiple meals. Light a candle, open a lovely bottle of wine...and enjoy :)
Gnocchi Di Patate
2 Large, or 3 Medium Baking Potatoes- Peel them and steam them in a pot until tender.
Mash the potatoes, adding in 1 egg and 3 tablespoons of grated Parmesan cheese.
Once mashed and blended until smooth, knead 1 cup of flour into the Potato mixture, until a soft, workable dough forms.
you should be able to touch the dough without it sticking to your hands.
Set a large pot of water to boil on your stove, and when at rolling boil; begin cooking the Gnocchi in the boiling water. I generally cook them in groups of 12, making certain to stir the boiling water often, keeping a whirlpool effect going. This is especially important when they begin to cook, as this keeps the raw Gnocchi from settling to the bottom of the pot where they might stick. Once the Gnocchi are adequately cooked, they float to the top of the boiling water.
When they are all cooked, enjoy some with your favorite sauce ... or a sprinkle of Parmesan cheese and Basil... Freeze the rest for another evening of homemade goodness. :)