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Gnocchi Á La Narciso

Photo: Charles Walton
Yield 12 to 14 servings


  • 3 large baking potatoes (2 pounds)
  • Vegetable oil
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/3 cup butter or margarine, melted
  • 1/2 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 quarts water
  • Light Tomato Sauce
  • 3 cups grated Parmesan or Asiago cheese

How to Make It

  1. Scrub potatoes, and pat dry; rub with oil, and wrap in aluminum foil.

  2. Bake at 400° for 1 hour or until tender. Peel potatoes, discarding skins; mash pulp with a fork.

  3. Beat potato pulp, 2 cups flour, and next 4 ingredients at medium speed with an electric mixer until blended.

  4. Turn dough out onto a well-floured surface. Divide dough into 8 equal portions, and coat each portion with flour. Knead portions with well-floured hands until smooth and elastic and no longer sticky. Roll each portion into 3/4-inch diameter ropes; cut each rope into 3/4-inch lengths. Place dough pieces on floured baking sheets.

  5. Bring 3 quarts water to a boil over medium-high heat in a large Dutch oven. Drop dough pieces, 10 to 12 at a time, into water, and cook 3 to 4 minutes or until gnocchi rises to the top.

  6. Spread 1 cup Light Tomato Sauce in bottom of a lightly greased 13- x 9-inch baking dish; top with one-fourth of gnocchi, and sprinkle with 3/4 cup Parmesan cheese. Repeat layers 3 times with sauce, remaining gnocchi, and cheese, reserving remaining sauce for another use.

  7. Bake at 350° for 20 to 30 minutes.

  8. Note: Uncooked gnocchi may be frozen on a baking sheet, and stored in heavy-duty zip-top plastic bags in the freezer up to 2 months. Remove frozen gnocchi from freezer, and boil as directed 5 to 6 minutes. Casserole may be prepared a day ahead, and chilled. Let stand at room temperature 30 minutes before baking; bake at 350° for 30 to 45 minutes.