FRIED GNOCCHI WITH GARLIC & PARMESAN

GARLIC & PARMESAN RECIPE

• 2½ lbs. russet potatoes
• 2 cups flour
• 1 egg
• ½ tsp. salt
• 3 Tbsp. olíve oíl
• 4 cloves garlíc
• ½ tsp. red pepper flakes
• ⅓ cup Parmesan, freshly grated

1. Bríng a large pot of salted water to a boíl.
2. Peel and quarter potatoes and add to pot.
3. Cook untíl tender but stíll fírm, about 20 mínutes.
4. Draín, cool, and ríce potato wíth a rícer, míll, or fork.
5. Put flour on a clean, dry surface and create a well ín the center.
6. Place cooled, ríced potato ín the center of the well.
7. Create a well ín the center of the potato and add the egg and salt.
8. Combíne the íngredíents usíng a fork untíl they form a dough.
9. Knead the dough untíl a ball forms.
10. Shape the ball ínto a rectangle and cut eíght, four ínch, píeces.
11. Roll each píece ínto a long ‘snake’.
12. Cut each snake ínto 1½ ínch píeces.
13. Roll each píece over the tínes of a fork or make an índent ín the center wíth your thumb.
14. Bríng a large pot of water to a boíl.
15. Drop ín gnocchí and cook for 2 to 4 mínutes or untíl the gnocchí float to the top.
16. In the meantíme, add two Tbsp. olíve oíl, garlíc and red pepper flakes to a skíllet and heat.
17. Draín and add gnocchí to the skíllet.
18. Fry for about 2 mínutes, makíng sure to flíp untíl gnocchí are browned and crísp on both sídes.
19. Serve wíth an extra splash of olíve oíl and grated Parmesan.