| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
|
6 |
Servings |
INGREDIENTS
| 5 |
md |
Sized potatoes |
| 1 |
c |
Cooked chicken breast, turkey,capon or veal,ground find |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Flour |
| 2 |
|
Egg yolks |
|
|
Salt and pepper |
INSTRUCTIONS
source:The Home Book of Italian cooking
Boil potatoes until tender, drain and mash fine or put though a ricer. Or
allow to cool and grate. On a bread board combine the potatoes, ground meat
or fowl, cheese, nutmeg, flour, egg yolks, and seasonings. Knead until
smooth, and if mixture does not hold together, add 1 more egg yolk. If
dough is too sticky, add a little more flour. Roll dough out on lightly
floured board to 1/2 inch thickness, and cut into 1 inch pieces. Boil in 8
quarts salted water 10 minutes. Drain and serve with desired sauce. Tomato
Sauce or Mushroom sauce is good.
NOTE: These gnocchi may be poached in boiling chicken or meat broth and
served as an accompaniment to soup, if desired.
Posted to Recipe Archive - 12 Jan 97
submitted by: LeiG@aol.com
Date: Sun, 12 Jan 97 1:55:24 EST
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