Dumplings Gnocci Potato by Schmitty

Posted by Schmitty 05-20-99 2:32 AM

Gnocchi by Schmitty

2 pounds mature potatoes
1 slightly beaten egg
3/4 teaspoon olive oil
Pinch of salt
2 cups flour
Italian tomato sauce or melted butter
1/4 cup grated Romano or Parmesan cheese

Scrub potatoes. Boil them in their skins until tender.

Drain, peel and put through a ricer or mash until extremely smooth.

When cool, combine with egg, olive oil and salt. Gradually add flour. Then knead thoroughly until smooth.

Take pieces of potato dough and roll into ropelike strips under palm of hand (the width of a finger).

Cut into 1 inch pieces and thin each piece by pressing with your thumb in a flipping motion away from you. Place on lightly floured surface.

Into 5 quarts of rapidly boiling salted water, drop pieces of potato dough (gnocchi) about 2 dozen at a time.

After gnocchi rise to surface, cook for 3 minutes longer. Remove with slotted spoon.

Transfer cooked gnocchi to heated platter.

Place in individual dishes and serve with hot Italian tomato sauce or hot melted butter - serve with grated cheese.

Serves 4 to 6

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