Turkey dumplings (gnocchi con pollo/tecchino)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | mediums | Sized potatoes |
| 1 | cup | Cooked chicken breast, turkey,capon or veal,ground find |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Flour |
| 2 | Egg yolks | |
| Salt and pepper | ||
Directions
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 ½ 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@...
Date: Sun, 12 Jan 97 1:55:24 EST