| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 1 |
|
1/2 lb flour; or more (up to 1) |
|
|
Salt; pepper and nutmeg, to taste |
| 1/2 |
c |
Ricotta cheese or farmer's cheese |
| 8 |
|
Basil leaves; shredded |
| 1/2 |
c |
Mozzarella cheese; grated |
| 1/4 |
c |
Walnuts; chopped |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Ricotta cheese |
| 1 |
c |
Ham; ground or chopped |
| 1 |
tb |
Parmesan cheese; grated |
| 1/2 |
ts |
Oregano |
|
|
Pepper; freshly ground |
| 1 |
ts |
Parsley; chopped |
INSTRUCTIONS
FILLINGS
RICOTTA CHEESE
HAM
Gnocchi: Cook potatoes in their skins. Peel them as soon as they are cool
enough to handle and mash them. Season with salt pepper and nutmeg. Add
flour to combine until you have a somewhat firm dough . With floured hands,
make walnut size balls . Flatten each ball and place a little of the
filling of your choice in the center.Shape it back into a ball making sure
the filling is covered by the potato dough. Cook in plenty of boiling water
until they rise to the surface. Drain. Serve with tomato sauce and
parmesan.
Ricotta Filling.
Combine all the ingredients.
Ham Filling: Combine all the ingredients.
NOTES : Some people use egg in the dough, but then you may have to add more
flour. The gnocchi dough recipe is based on Marcella Hazan's "Essentials of
Classic Italian Cooking"
Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam
Posvolsky <miriamp@POBOX.COM> on Sep 2, 1997
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