Gnocci A La Matriciana con Queso de Romano

Ingredients:

700 g  potatoes

200 g  flour

1 egg

salt, pepper and fresh ground nutmeg to taste

Boil potatoes with skin on until tender, remove skins, press through potato press into large bowl, add flour and seasonings to taste.  Combine 1 egg and mix well with hands until dough forms, if too wet and sticky add more flour until a nice dough is achieved.  Let dough set for 30 minutes covered.

Roll out small logs and cut with knife or bench scraper.  Place little pillows (gnocci) on well floured tray with parchment.  Use semolina flour so that the pasta will not stick to the paper.

Boil water, salt, add pasta and boil until the gnocci rises to the top of the water.  This takes anywhere from 3 to 5 minutes max depending on the size of the gnocci pillows.  Remove from water instantly and plate with simple sauce, olive oil and rendered pancetta italian bacon.  Additional crushed red pepper can be added to taste while rendering the bacon for additional heat and flavor.  Top with your favorite grated romano or parmesan cheese and serve.

Buon Appetito