Volcano Gnocchi Is A Cheesy Explosion Of Perfection

Volcano Gnocchi is Gnocchi in Pink Sauce with a blend of Mozzarella and Parmesan Cheese served in a Rustic Bread. You can get Volcano Gnocchi at La Fontana Steakhouse in Miami, Florida.

Ingredients for homemade Gnocchi:

• 2 large Russet potatoes – about 1 1/2 pounds total
• 2 cups all purpose flour
• 1 egg
• 1/2 teaspoon salt

Instructions:

1. Cut peeled potatoes into 2-inch chunks and place in a pot of cold salted water. Bring to a boil, cover & simmer 12-15 minutes until tender. Drain.
2. Rice (or mash) the potatoes while still hot into a large bowl. You should have about 3 cups.
3. Stir flour into hot potatoes followed by egg and salt.
4. Place on floured surface and knead for about a minute to reach a smooth dough. Lift with a scraper if needed. Do not overwork.
5. Cut dough into 8 sections. Roll each section into a rope about 18-inches long.
6. Using a scraper or knife, cut each rope into 1-inch pieces (about 20 pieces per rope)
7. Drop (about 20 at a time) into boiling salted water, stirring at first so they don’t stick. Boil for about 2 minutes/no more than 3). When they rise to the top, give them 15-20 seconds and they’re done.
8. Remove with a slotted spoon and serve.
9. Gnocchi freeze beautifully. Before boiling, place on a wax paper-lined baking sheet and freeze (be sure they’re not touching). Once frozen, transfer to a freezer bag. Cook frozen ones the same as fresh.