Free Recipe Gnocchi (Italian Potato Dumplings)
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Gnocchi (Italian Potato Dumplings) Recipe
5 md Potatoes
2 Egg yolks; at room
-temperature
1/4 ts Salt
1/4 ts Nutmeg; grated
1/2 c Parmesan cheese
1-1/2 c All purpose flour
Gnocchi (Italian Potato Dumplings) Preparation
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 1 1/2 inches in diameter, adding more flour as necessary to keep it from sticking. Cut each cylinder into 1/2 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@aol.com on 9 Nov 1997 20:03:57 -0700, converted by MC_Buster. Recipe by: rec.food.recipes Volume 01 Number 319 on Nov 28, 1997
Cooking Temperature:
Recipe Serves: 1
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