Potato Gnocchi With Parsley Sauce

Ingredients

• 2 medium baking potatoes
• 1 teaspoon salt
• 2 eggs
• 2 cups flour (plus more as needed)
• 1 1/2 cups chopped fresh parsley
• 1/2 cup grated parmesan cheese
• 1/2 cup extra-virgin olive oil
• 2 tablespoons capers
• 1/2 teaspoon pepper
• 2 garlic cloves, cut up
• 4 quarts water
• 1 tablespoon salt

Directions

1. 1

   Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool.

2. 2

   Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls.

3. 3

   Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.

4. 4

   Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.

5. 5

   Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.