I Gnocchi Alla Piemontese

Potato Dumplings à La Piemontese

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of potatoes
  • 3 ozs. of flour
  • 1 whole egg
  • 1 yolk, salt and pepper
  • 3 or 4 tablespoons of butter
  • 6 ozs. of grated Parmesan cheese.


Boil or steam the potatoes and, while still hot, rub through a sieve. Then mix in a basin with the flour, the egg and yolk of egg, and season with salt and pepper. Roll into small balls the size of a walnut, flatten out in the shape of small cylinders, and poach in boiling salted water for 10 minutes. Drain and serve with a little gravy or Espagnole sauce and grated Parmesan cheese.