Michelangelo's Potato Gnocchi

Boil potatoes in unsalted water until soft, make sure water covers potatoes. Drain potatoes and peel skin off. Using a food mill or a kitchen aid, "rice" the potatoes.

Place approximately 4 quarts of water on stove and bring to a boil. While waiting for the water to boil. Take the potatoes and thoroughly blend with 1 1/2 lb. of the flour, egg and pinch of salt until you have a mixture resembling dough. Take mixture and cut off pieces about 4 oz. large. Roll 4 oz. pieces into cylinder shapes about one half inch in diameter.

After cylinders are rolled out, thoroughly dust with extra flour. Then cut cylinder into smaller cylinders about one inch long. When water has reached a rolling boil, drop dumplings into water, 2 C. at a time. When dumplings start to float on surface of water, they are done.

Remove dumplings from water and place in an ice bath (mixture of water and ice) to stop the cooking process. Coat with olive oil after they have cooled and refrigerate. At this point they can be reheated with any sauce of your choosing in a small sauté pan.

Note: To execute this recipe you will need a food mill or a kitchen aid with the meat grinder attachment.

Yield: 6 servings

From: Chef Scott Ashley, Michelangelo's Restaurant, Salt Lake City