| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Side dish, Potatoes | 4 | Servings |
INGREDIENTS
| 2 | md | Potatoes |
| 1/2 | c | Milk |
| 5 | tb | Butter |
| 1 | c | Flour |
| 2 | Eggs | |
| 1 | ts | Salt |
| Butter; for serving | ||
| Grated cheese; for serving |
INSTRUCTIONS
TOPPING Boil potatoes until done; put through a ricer or mash them. Heat the milk and butter in saucepan to boiling; stir in potatoes, flour, eggs and salt. Remove from heat and beat to form a ball. Roll dough out into ropes about 1/2-inch thick. Cut into 1-inch pieces. Roll each piece over the tines of an dinner fork with the tines turned down (this makes ridges in the gnocchi). Drop into a kettle of boiling salted water, simmer for 3 to 5 minutes. Gnocchi are done when float to top. Serve with butter and grated cheese. >From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise. Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath) Notes: It's a bit of work but well worth the effort. --C. Harris, Corona. Recipe by: Press-Enterprise (1998) Riverside, CA Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998
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