Gnocchi Di Patate (Potato Dumplings)

INGREDIENTS

INSTRUCTIONS

Peel potatoes and boil them in salted water over low heat. Use even-sized
potatoes, so that they cook evenly. When just tender, drain, and while
still hot, mash and put onto a board. Make a well in the middle of the
mashed potatoes, and put in the salt and eggs. Pour flour on, and mix well
to get a dough that does not stick to your hands. The amount of flour will
vary depending on how moist the potatoes are. Knead the dough for some
minutes. Cut off a piece of dough and roll into a cylinder on floured
board. Cut off 1 inch slices, roll into balls and flour well. Take a fork,
and decorate dumplings with holes or ridges, pressing in with your fingers
to give a shell shape. Bring a large pan of salted water to a boil, and
gently put the gnocchi in all at once. When they come to the surface and
float, remove with a slotte d spoon, keeping the water boiling, and put in
a casserole dish. Pour over h ot sauce of your choice, sprinkle with
parmesan cheese, add a second layer of gnocchi etc. Put a lid on the dish,
and place over the saucepan of boiling water, to absorb the flavor of the
sauce. NOTES
: These gnocchi can be served with butter and parmesan, sage butter, or a
tomato sauce, meat sauce or pesto.
Recipe by: Flavors of Italy by Simonetta Lupi Vada
Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 01,
1998

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