Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Basic Potato Gnocchi




Source of Recipe


About.com


List of Ingredients




2 1/4 # mealy Potatoes, peeled
1 3/4 C Flour
A pinch of Salt







Recipe



In making gnocchi you should steam the potatoes rather than boil them. If you do not have a steamer, put the potatoes in a metal colander, set the colander in a spaghetti pot, fill the pot with water to just below the colander, and set the pot, covered, to boil. The potatoes will be done in 30-45 minutes, when a skewer penetrates but they are still firm. Mash them while they’re still hot (a potato ricer works very well here). Slowly knead the flour and the salt into the potato mixture, so as to have a fairly firm dough. Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces, and gently score the pieces crosswise with a fork.
Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain them well and serve them with a plain tomato sauce.
The quantities above will make gnocchi sufficient for four as a main course, or 6-8 as a first course in an Italian meal.