Gnocchi (potato Dumplings)

INGREDIENTS

INSTRUCTIONS

Boil the potatoes in their skins about 40 minutes, until easily
pierced with a skewer. When cool enough to handle, peel and rice the
potatoes, and set aside to cool completely, spreading them loosely to
expose as much surface as possible to air. (The reason for this is to
allow as much evaporation of moisture as possible to avoid the need  of
additional flour, therefore keeping the gnocchi light).  Before
proceeding further, bring 6 quarts of water and 2 tablespoons  of the
salt to a boil.  On a cool, preferably marble work surface, gather the
cold riced  potatoes into a mound, forming a well in the center. Stir
the  remaining 1 teaspoon salt and the white pepper into the beaten
eggs  and pour the mixture into the well. Work the potatoes and eggs
together with both hands, gradually adding 3 cups of the flour and
scraping the dough up from the work surface with a knife as often as
necessary. (Incorporation of the ingredients should take no longer
than 10 minutes. The longer the dough is worked, the more flour it
will require and the heavier it will become).  Dust the dough, your
hands, and the work surface lightly with flour  and cut the dough into
six equal parts. Continue to dust dough,  hands, and surface as long as
the dough feels sticky.  Using both hands, roll each piece of dough
into a rope 1/2-inch  thick, then slice the ropes at 1/2- inch
intervals. Indent each  dumpling with a thumb, or use the tines of a
fork to produce a ribbed  effect. (This facilitates adhesion of the
sauce).  Drop the gnocchi into boiling water a few at a time, stirring
gently  and continuously with a wooden spoon, and cook for 2-3 minutes,
until  they rise to the surface. Remove the gnocchi from the water with
a  slotted spoon or skimmer, transfer them to a warm platter, adding a
little sauce of choice, and boil the remaining pieces in batches  until
all are done. Sauce as desired, add freshly ground white pepper  to
taste and, if appropriate, grated cheese, and serve immediately.
Yield: 4 servings.  Formatted by suechef@sover.net  Recipe by: CHEF DU
JOUR #DJ9254  Posted to MC-Recipe Digest by Sue <suechef@sover.net> on
Mar 21, 1998

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