Gnocchi 2

Yield: 1 Servings

Measure Ingredient
2¼ pounds Mealy (idaho or baking) potatoes
1¾ cup Flour (divided use)
2 Egg yolks
1 teaspoon Salt or to taste

In a large saucepan, cook potatoes in their skins in boiling water until very tender. Drain, peel and mash.

In a bowl, combine the mashed potatoes with half the flour and the egg yolks. Add salt and season to taste. Knead mixture until a firm, smooth dough is formed.

Divide the dough into pieces. Coat hands well with flour and roll each piece into a narrow sausage shape on a surface sprinkled with most of the remaining flour. Cut these into sections about 1¼-inches long. Roll each section on the prongs of a fork while pressing lightly with your thumb to form a shape similar to seashell pasta.

Drop the shaped dumplings onto a well-floured board. At this point, they can be kept for a couple of hours at room temperature.

Bring a large pot of lightly salted water to a boil. Add the dumplings a few at a time and remove them with a slotted spoon as soon as they rise to the surface. Place in a warm serving bowl. Pour tomato sauce over and serve at once. Makes 6 servings.

Per serving:Calories 245 Fat: 2g, Cholesterol: 71mg, Sodium: 363mg, % calories from fat 8%

Posted to MM-Recipes Digest V4 #006 From: dipa@... (Dipa Patel)

Date: Sat, 4 Jan 1997 17:27:28 -0600

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