| 1 | (see also: tomato-porcini sauce). |
| 2 | Bake potatoes until tender. |
| 3 | While hot, cut in half and scoop out pulp. |
| 4 | Work pulp through ricer into large bowl (or mash using up-and-down motion only). |
| 5 | Using fork, stir in eggs. |
| 6 | Blend in ?cup flour. |
| 7 | Turn dough out onto work surface. |
| 8 | Gradually knead in 2 cups flour. |
| 9 | Continue kneading until smooth and elastic, about 10 minutes. |
| 10 | Shape dough into 6x4-inch loaf. |
| 11 | Cut loaf into 1-inch strips. |
| 12 | Roll strips into cylinders ?inch in diameter. |
| 13 | Cut cylinders into 1 ?inch pieces. |
| 14 | Boil 1 piece 2 to 3 minutes. |
| 15 | If piece falls apart, add more flour to dough ?cup at a time until pieces hold together when boiled. |
| 16 | Using floured fork, press tines downward into each piece so it curls around fork. |
| 17 | Arrange in single layer without touching on generously floured towel. |
| 18 | Let gnocchi stand 3 to 4 hours at room temperature to dry. |
| 19 | Bring water and salt to boil. |
| 20 | Add gnocchi. |
| 21 | Stir gently with wooden spoon. |
| 22 | When gnocchi come to surface let cook 2 minutes. |
| 23 | Drain well. |
| 24 | Place on platter. |
| 25 | Spoon tomato-porcini sauce over. |
| 26 | Dot with butter. |
| 27 | Sprinkle with parmesan. |
