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Gnocchi

Page history last edited by PBworks 15 years, 5 months ago

Ingredients:

8 medium sized potatoes

Salted water

1.5 to 2 cups (12 to 16 oz) of flour

Preparation:

Boil potatoes with their skins on in well salted water. When well cooked drain, leave to cool slightly. Peel skins off & mash well, the finer the better, the potato will be dry & powdery.

Add 1 part flour to 4 parts potato eg. 1000g potato needs 250g flour. Add salt if desired or herbs & spices.

With hands mix gently until everything sticks together but does not stick to your hands. Note: the more you knead, the more flour you'll require, and the more flour you use, the more leaden the gnocchi become.

Pull off hunks of dough and roll into 1/2" (1.5cm) ropes. Cut into half-inch pieces, and dust with flour. Roll each piece over the back of a fork to make ridges (it's tricky...smoosh the piece against the fork tines, then roll it down and off the fork).

Drop gnocchi into boiling salted water. When they float to the surface (2-3 mins later) they're done. DO NOT OVERCOOK. Give a quick rinse under cold water.

Serve with a spicy tomato sauce, or milk-based cream sauce. A good one is a pretty basic Napolitana sauce which is chopped garlic & onion sauted in olive oil basil, tomatoes, vegie stock & a few chopped sun dried tomatoes.