Potato Gnocchi
Source of Recipe
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List of Ingredients
675 grams potatoes; yellow, not very fresh
170 grams all purpose flour
Recipe
Boil the potatoes in their skins and when they are slightly soft to
the touch, peel and run through a potato ricer while still hot.
Add most of the flour, holding about 3 tablespoons aside. Work with
your fingers until you get a soft dough. Some potatoes need more
flour, others less. Add as much as you need until the dough sticks
lightly to your fingers.
Flour your workspace and divide the dough in 4 parts. Roll each part
into a long rope about 1 inch thick. Keep your fingers floured while
you work. Cut each rope into 3/4'' long pieces.
Now you have to give a shape to the gnocchi so they cook uniformly
and cling to the sauce you will serve them with. Flour the pieces
and, holding a fork parallel to the table, push each piece lightly
into the tines and pulling toward the edge, allowing the gnocchi to
fall on the table.
Add gnocchi to boiling water several at a time and remove with a
slotted spoon immediately when they rise to the top of the pot. Mix
with either prepared pesto sauce or tomato sauce and serve.
Yield: 6 servings
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