I will always have that memory of my Aunt calling and inviting my family for Sunday dinner...featuring this meal when I was a kid. It was and still is my favorite of all the wonderful dishes she made. She still invites me when she makes it, but has taught me to make it also. I will always cherish this recipe. Now, my kids love it and beg for it all the time.
So tender they melt in your mouth!!! Yum!!!! Not a one left...that speaks for itself...:)
Do not let the long list of steps deter you from making, they are quite simple really...
Peel potatoes and cut into large chunks. Place in a large saucepan of water, cover and bring to the boil. Reduce heat and simmer until cooked.
Drain potatoes well and mash until smooth.
Allow potato to cool for 10 minutes. Add eggs and mix well. Add flour a handful at a time and work in with your hands until the potato mixture is a dough-like consistency. ( I use my hand held mixer.)
Turn potato mixture on to a lightly floured counter or board and knead until smooth. Just a few seconds should be enough. Add more flour if it is too sticky, but don’t over do it.
Divide dough into eight or more pieces. Dust counter with flour and roll each piece into a sausage like rope.
Cut gnocchi into 3/4 inch pieces.
I dip my knife in flour to reduce the sticking.
Leave as is, or press the back of a fork onto each gnocchi (the indentations help the sauce stick to the gnocchi). I started rolling mine with a fork, but decided it was taking too much time...they just look prettier if you have the time to indent them.
In a large skillet; brown butter,but
not burnt. Add onion and cook well until brown, but not burned.
Add sauce and seasonings. Stir, and simmer till heated through.
In a pot of boiling water, add some salt and olive oil.
Gather the gnocchi onto a plate or dish cloth and dump into the salted boiling water. I had my daughter help me with this step.
Once all the gnocchi have floated to the top, cook for another minute, drain.
Carefully dump the gnocchi into the pan of sauce and lightly toss to coat the pasta.
I then pour the pasta onto a serving platter, sprinkle with hot pepper flakes and Parmesan cheese.