Potato Gnocchi with Tomato-Porcini Sauce
- 4 pounds Idaho or russet potatoes (about 8 large potatoes)
- 2 1/2 cups all-purpose flour, plus more for flouring work surfaces
- About 2 cups Tomato-Porcini Sauce
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- Freshly grated Parmesan cheese, for garnish
- This recipe is vegetarian
- Produce
- Idaho or russet potatoes (4 pounds)
- Condiments
- Tomato-porcini sauce (2 cups)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Dairy
- 2 tablespoons unsalted butter, unsalted (1/4 stick)
- Parmesan cheese (1)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published August 23, 2010 (2 years ago).
9 people saved this recipe.
