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Rice the potatoes and sprinkle with flour. Make a well and pour in egg, salt and seasonings.
Roll the dough into four ropes and cut each rope into 3/4-in., thimble-sized dumplings.
Press each piece between your thumb and a floured fork to make grooves for catching butter or sauce.
Bring a large pot of water to a boil so you’re ready to cook the gnocchi when shaping is complete.
To quickly chop an onion, peel and cut in half from the root to the top. Leaving root attached,…
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For how-to text see HCA_2008, p.191.
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