GNOCCHI- ITALIAN POTATO PASTA DUMPLINGS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. russet potatoes 2 c. all purpose flour
1 egg pinch of salt
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Directions: |
Directions:Scrub and boil potatoes whole till fork goes in easily. When cool enough to handle, peel and put through a potato ricer (looks like a huge garlic press or grate on the fine side of a grater). Make well in center of potato pile, sprinkle all the four over the top, put egg and salt in center. Using a fork, mix egg into flour and potatoes. Make into a ball and knead for 4-5 minutes until ball isn't sticky. Let rest under a towel for 5 minutes. Now it is time for my kids favorite part. Take a hunk of dough and roll into a snake 3/4 in. around and cut into 1 inch pieces. Press with a fork to get indentations (this helps sauce stick to them better). Drop into boiling water. They are done when they float. Do in batches so water stays hot enough. Drain and sprinkle with olive oil so they don't stick together till needed. We usually layer with sauce and mozzarella cheese and bake at 350º till bubbly and brown. I also saute in a pan with butter and garlic till brown and sprinkle with Parmesan cheese. |
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Personal
Notes: |
Personal
Notes: My dad's side of the family makes this for Christmas Eve. I have many memories making these with my dad. One thing we learned, NEVER use self-rising flour!! It took a 5 lb. bag of flour till the dough wasn't sticky. Those things were like lead weights in our tummies and there were hundreds of little gnocchies in the freezer!! Christmas 2010 was probably the last time my kids get to make this with my dad, he has since been diagnosed with ALS and is very weak. We have lots of memories that focus around cooking with my dad.
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