Potato Gnocchi With Parsley Sauce - cooking recipe

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

Preparation

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.
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.
Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
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.
Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.