| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Potatoes | 4 | Servings | |
INGREDIENTS
| 1 | Russet Potatoes | |
| 1 | Salt | |
| 2 | Eggs | |
| 1 1/4 | All-Purpose Flour |
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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