WITH GREEN CHIVE SAUCE
3 russet potatoes
1 egg, beaten
1 teaspoon salt
1/2 teaspoon nutmeg
3 cups flour
4 bunches chives, chopped
2 teaspoons butter
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.
mixture. Using a spatula, mix well. If sticky, add more flour.
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
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.
the fork and repeat with rest of dough. Sauce: Saute chives in butter and a
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.