| 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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