- 5 large potatoes
- 1/2 Cup milk
- 1 Cup butter
- 21/2 Cups flour
- 8 eggs
- 1 Teaspoon salt
- 1 pinch nutmeg
- 1 Teaspoon sugar
- Zest of 2 oranges
- 3/4 Cup California golden raisins (soaked in water 24 hours and drained)
- 1/2 Cup water
- 1 Cup grated Parmesan cheese
- Italian parsley
At least 24 hours ahead, in small bowl, combine raisins with 1/2 cup water and set aside to plump.
Cook, peel and rice potatoes; turn into mixer bowl. Heat milk and butter to boiling and add flour all at once, stirring vigorously with wooden spoon until forms a ball. Remove from heat. Combine with potatoes in mixer bowl. Add eggs, one at a time, beating after each addition; then add salt, nutmeg, sugar and orange zest, and beat until smooth. Fold in raisins. Turn dough onto lightly floured surface and roll into ropes 1/2-inch thick; cut into 1-inch lengths.
In large stockpot, heat salted water to boiling, and drop gnocchi into simmering water cook, uncovered, for 3 to 5 minutes. Drain and place on greased pan. Cover and store in refrigerator.
To serve, sauté with butter and sprinkle with Parmesan; garnish with Italian parsley.
Note: Serve as side dish with meat or poultry.