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Wayne Gisslen

Potato Gnocchi with Tomato Sauce

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Preparation info
  • Portions:

    16

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 lb<

Method

Procedure

  1. Wash the potatoes, but do not peel. Boil until tender.
  2. Peel the potatoes while they are still hot, and force them though a food mill.
  3. Add about thrvee-fourths of the flour to the potatoes and knead to make a soft, sticky mixture. Continue to work in more flour to form a soft, smooth dough. It should still be somewhat sticky. You ma

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