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.
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