Better-than-your-italian-grandmother's Gnocchi

by: Warren Willey Executive Chef- Maxwell's East Coast Eatery

• 2 lb Potatoes
• 2 whole eggs
• 1½ cups Flour
• 2 TBSP Roasted Garlic
• ¼ cup Parmesan Cheese
• Salt and Pepper
• 1 TBSP Chopped parsley
• 1TBSP Chopped Basil

Peel potatoes, boil, mash and cool. Then sauté garlic on low heat and brown it slightly. In a large mixing bowl add all ingredients except the flour. Mix all ingredients and add the flour until the dough is not sticky.
Roll out the dough on the counter into a long tube. Cut ¾ inch pieces the use a fork to make the shape of the Gnocchi.

Boil in Salted Water until the float to the top. You can then cool and use the next day or serve with your favorite sauce.