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Recipe: Gnocchi (italian Potato Dumplings)
Similar Categories: Gnocchi, Italian, Potato, Dumplings
These are easy to make and they taste better fresh than vacuum packed.
Gnocchi
3 pounds potatoes
2 cups flour
1 egg
1 tsp salt
Boil potatoes 45 minutes. Run some cold water into the pot to cool them a
bit then peel the potatoes and press through a ricer. Sprinkle with the
flour and salt. Make a well in the center, and crack egg into it (just
like for pasta.) Stir potatoes and flour into the egg with a fork, when
it's all in, roll into a ball then knead it until it feels dry (3-5
minutes.) Break off a small ball of dough and roll into a thin log. Cut
1" pieces off of log and roll off the tines of a fork (to give them the
gnocchi shape.) Drop into boiling salted water and cook until they float
up. Skim them off and set them in a bowl. Repeat until you've used up all
the dough.
You can use any red sauce you would use with pasta, then cover with
shredded mozzarella cheese and bake until cheese melts and browns a bit.
Gnocchi
3 pounds potatoes
2 cups flour
1 egg
1 tsp salt
Boil potatoes 45 minutes. Run some cold water into the pot to cool them a
bit then peel the potatoes and press through a ricer. Sprinkle with the
flour and salt. Make a well in the center, and crack egg into it (just
like for pasta.) Stir potatoes and flour into the egg with a fork, when
it's all in, roll into a ball then knead it until it feels dry (3-5
minutes.) Break off a small ball of dough and roll into a thin log. Cut
1" pieces off of log and roll off the tines of a fork (to give them the
gnocchi shape.) Drop into boiling salted water and cook until they float
up. Skim them off and set them in a bowl. Repeat until you've used up all
the dough.
You can use any red sauce you would use with pasta, then cover with
shredded mozzarella cheese and bake until cheese melts and browns a bit.
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