| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Croatian | Pasta, Croatian | 1 | Batch |
INGREDIENTS
| 2 | lb | Potatoes; cooked & mealed * |
| 1 1/2 | lb | Flour |
| 2 | Eggs | |
| 2 | tb | Soy oil |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
Mix all the ingredients and roll to about 3 inches in diameter. Cut off a good double-fistful, about a forth. On dry flour-powdered surface, roll out to about 3/4 inch round, cut into pieces 1-1/4 inches long. To make interesting pattern, roll the pieces along the underside of a larger grating surface. With finger pressure the piece takes on a shell-like look. Any deep-textured surface, such as a wide mesh colander or sieve will also do. Zagrebcanke shape the pieces in their hands like a large chocolate drop and with the thumb concave the underside. Dalmatinke roll the little pieces in their hands, and fold over, and make 1/2 pretzels (these they sometimes deep-fry and serve with broiled meat). Maintain a flour dusting to your pieces as you work with them. Bring 3 quarts of water, with 2 tablespoons salt, to hard boil. Add about 1/3 of your gnocchi to pot and cook for about 5 minutes. They're about done when they float to the surface. Place in serving dish with a bit of your favorite tomato, spaghetti or meat sauce. Proceed thusly with the other two-thirds of your gnocchi. Serve with your meat and/or sauce; sprinkle with Parmesan cheese. Editor's note: Branka insists the secret is in the potatoes -- "zuti" thin-skinned yellow (and not necessarily farm-fresh) -- rather than red boiling or russet baking potatoes. Source: Branka Mirkovic, Zadar "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias Posted to MM-Recipes Digest V4 #006 From: BobbieB1@aol.com Date: Sat, 4 Jan 1997 22:31:17 -0500
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