2.5 lbs. potatoes, whole skin on

2 cups semolina flour

3 cups all-purpose flour

3 whole eggs

1/8 cup Romano cheese, powdered

1 TBSP salt

1 tsp white pepper


DIRECTIONS — (1) At 350 degrees bake potatoes until cooked all the way through.  (2) Peel and run through ricer and then let cool to room temp. (3) Add eggs and mix by hand. (4) Add flour and kneed by hand until mixed thoroughly. Add remaining ingredients and continue to knead until all ingredients are thoroughly mixed and dough is the correct consistency. (5) Cut the dough into several pieces, spread each piece into an oblong shape, and then roll them into ropes about a half inch thick, flouring the dough if necessary. Slide the ropes into half-inch-thick rounds. (6) Place gnocchi in boiling salted water until they float, about 3 minutes. (7) Remove from water and cool. (7) Toss in olive oil to keep from sticking.

Gnocchi can be stored in an airtight container for up to one week.