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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 6

For gnocchi:
3 russet potatoes
1 egg, beaten
2 teaspoons cream
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour

For sauce:
4 bunches chives, chopped
2 teaspoons butter
1/2 teaspoon white wine vinegar
2 cups cream grated Parmesan cheese

Peel and boil potatoes.
Drain, and mash coarsely. Mix in egg, cream and seasonings.
Place flour in a large mixing bowl.
Add potato mixture. Using a spatula, mix well. If sticky, add more flour.
The dough should be soft but not elastic. On a work surface, form the mass into a log.
Divide the log into smaller portions and using your hands, roll out into 1/2-inch-long pieces.
Dust them well with flour. Hold a flour-dusted fork, concave side up, in one hand.
With the other hand, push a piece of dough into the tines, making an indentation with your thumb. Then roll the dough off the tines, making a shape like a tiny bowl with ridges on the bottom.
Flour the fork and repeat with rest of dough. Sauce: Saute chives in butter and a tablespoon water.
Add vinegar and stir. Add cream. Simmer 10 minutes. Puree sauce in a blender.
Cook gnocchi in boiling water for 4 to 5 min. Drain. Stir in the chive sauce. Heat and serve with Parmesan cheese.

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