Week 5 Gnocchi

March10

I had the pleasure of making potato Gnocchi at my sister’s house with her help. As always, we made a delicious meal that made both of us happy. Our dad even came over to share a rare meal with us as a family.  I am going to post only the recipe for the dumpling part of the gnocchi because there are SO many things you can do with it.  So many tasty possibilities.

4 medium potatoes, peeled

1 egg, beaten

3 teaspoons salt

1 3/4 to 2 cups flour (depending on the day)

1.) Put the potatoes in a saucepan and cover with water.  Bring to a boil.  Cook about 15 minutes or until the potatoes are tender.  Drain the water off.

2.) Put the potatoes through a ricer into a medium sized bowl.  Stir in the egg and 2 teaspoons of salt.  Gradually mix in the flour until you have a firm, elastic and manageable dough.

3.) Turn the dough out onto a lightly floured surface and knead for 15 minutes.  Roll the dough out into ropes about 1/2 inch wide and cut into pieces that are  1 inch long.  Roll the pieces off a gnocchi board or press them gently with a fork.

4.) Bring 1 gallon of water to boil.  Add the remaining salt.  Cook the gnocchi in small batches of boiling water for 5 minutes or until they float on the top of the water.  Remove immediately and serve with your choice of sauce.

posted under Recipe

Email will not be published

Website example

Your Comment: