This Week's Recipe: GNOCCHI SORRENTINO
April 14, 2005

A great dish, with a flavor and smell that was out of this world in the Monks Media Studios!

Dough Ingredients:
2 POUNDS POTATOES
3 CUPS FLOUR
1/2 CUP SEMOLINA FLOUR
2 EGGS
1 TEASPOON SALT
PEEL, BOIL, LET COOL AND MASH POTATOES WHIP THE EGGS AND SALT TOGETHER, ADD TO POTATOES COMBINE THE FLOUR AND SEMOLINA FLOUR AND ADD MIX USING THE DOUGH HOOK ON A MIXER OR BY HAND UNTIL A SMOOTH DOUGH CUT, ROLL AND CUT AGAIN TO FORM INDIVIDUAL GNOCCHI, AS SHOWN
Dough.




Semolina.




Roll.




Cut.




End.





Marianara Ingredients:
1 1/2 CUPS TOMATO SAUCE
2 TABLESPOOONS BUTTER
2 CUPS GNOCCHI
1/2 CUP MOZZARELLA CHEESE
1/2 CUP PARMESAN CHEESE
SAUTE 1 1/2 CUPS QUALITY TOMATO SAUCE AND ADD BUTTER WHEN BLENDED, ADD GNOCCHI AND CHEESES, THEN GENTLY TOSS TO COMBINE

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