Gnocchi (italian potato dumplings)

Yield: 1 Servings

Measure Ingredient
5 mediums Potatoes
2 \N Egg yolks; at room temperature
¼ teaspoon Salt
¼ teaspoon Nutmeg; grated
½ cup Parmesan cheese
1½ cup All purpose flour

Cook and mash the potatoes however you choose. Don't add butter or seasonings to the final product. In a bowl, mix the egg yolks, salt, nutmeg, and grated cheese; mix well. Add the mashed potatoes, then the flour, a little at a time, until a dough forms and holds together. (It will be moist and somewhat sticky) On a floured board roll small amounts of dough into cylinders about 1½ inches in diameter, adding more flour as necessary to keep it from sticking. Cut each cylinder into ½ inch pieces keeping the cutting utensil floured. When all the pieces are cut, flour a hand and with the knuckle of your index finger make a dent in each piece by applying pressure to the center of each piece. This will make them cook more evenly and make a dent to hold butter or sauce. Boil a large pot of lightly salted water and gently drop the dumplings into it. Do not over crowd the pot. Cook for about 5 minutes, the dumplings should float to the top. Pull them out of the water and drain, if you pile them into a bowl, butter them to keep from sticking to each other. Top with desired sauce or just butter them and sprinkle with Parmesan cheese. I like to make an Alfredo type sauce and pour it over the gnocchi in a casserole dish, then I sprinkle with cheese and put in the oven for 15 minutes or so to make it bubbly.

Orginal post by MSTRCOOK@... on 9 Nov 1997 20:03:57 -0700, converted by MC_Buster.

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Posted to recipelu-digest Volume 01 Number 319 by RecipeLu <recipelu@...> on Nov 28, 1997

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