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Gnocchi

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CATEGORY CUISINE TAG YIELD
Eggs 1 Servings

INGREDIENTS

3 lb Russet potatoes
2 c All-purpose flour
1 Egg, extra large
1 pn Salt
1/2 c Canola oil

INSTRUCTIONS

X-URL: http://www.foodtv.com/rmario/01-10a.htm
MOLTO MARIO SHOW #MB5671
Boil the whole potatoes until they are soft (about 45 minutes). While still
warm, peel and pass through vegetable mill onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath
with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all
the flour. Place egg and salt in center of well and using a fork, stir into
flour and potatoes, just like making normal pasta. Once egg is mixed in,
bring dough together, kneading gently until a ball is formed. Knead gently
another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut
dowels into 1-inch long pieces. Flick pieces off of fork or concave side of
cheese grater until dowel is finished. Drop these pieces into boiling water
and cook until they float (about 1 minute). Meanwhile, continue with
remaining dough, forming dowels, cutting into 1-inch pieces and flicking
off of fork. As gnocchi float to top of boiling water, remove them to ice
bath. Continue until all have been cooled off. Let sit several minutes in
bath and drain from ice and water. Toss with 1/2 cup canola oil and store
covered in refrigerator up to 48 hours until ready to serve.
Yield: 12 servings of gnocchi
Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21,
1997.

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