| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
md |
Potatoes |
| 2 |
c |
Flour (instant flour is recommended as it won't lump) |
| 1 |
|
Egg |
| 6 |
qt |
Boiling water |
| 4 |
c |
Favorite tomato sauce |
|
|
Favorite grated cheese |
INSTRUCTIONS
This is in response to a request for a recipe for gnocchi. The following
recipe has been in my mother's family for years. It is easy to make and
delicious!
Boil potatoes in jackets until well done. Cool a little. Peel and put
through ricer; then place on floured board and mix well with flour and egg.
Some potatoes require more flour than others. Knead potato dough well.
Pinch off pieces of dough, roll into finger thin rolls and cut into pieces
1-inch long. Place on a floured towel. Press each piece lightly with a
fork. Place about 30 gnocchi in boiling water. When they come to the
surface, remove from water with strainer and place in serving dish. Keep
water boiling briskly. Repeat until all are cooked. Add sauce; mix well;
sprinkle with cheese and serve.
Posted to rec.food.recipes by bkatona@magnus.acs.ohio-state.edu (Bonni L
Katona) on 1994, .
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