Pronto Ristorante Gnocchi
di Potate alla Romana

Ingredients

• 4 pounds 6 ounces large starchy potatoes
• Approximately 5 cups all-purpose flour
• Pinch of salt
• 6 cups marinara sauce
• 2 cups Parmigiano and Reggiano cheese

Instructions

1. Boil, peel and mash potatoes; allow to cool. Work potatoes into flour, creating smooth dough. Divide in half. Roll into tubes (1/2 inch thick). Cut into 1 inch long pieces.
2. Gradually add gnocchi and salt to a large pot of boiling water. When pieces rise to surface, remove.
3. Serve with sauce and cheese.

Attribution

Pronto Ristorante - Phoenix, Arizona