Pronto Ristorante Gnocchi
di Potate alla Romana

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  • 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


  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.

Source: Pronto Ristorante - Phoenix, Arizona

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