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PASTA GNOCCI Recipe

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PASTA GNOCCI image
Uncle John and Aunt Marion cutting the rug!

 

This recipe for PASTA GNOCCI, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Mary Dimitri
Added: Tuesday, February 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Tblspn. butter
1 egg yolk
1 cups room-temperature white puree or mashed potatoes
cup all purpose flour
2 tspns. salt

Directions:
Directions:
Coat the bottom and sides of a shallow oven casserole dish generously with butter. In a bowl, beat egg yolk into the potatoes. Add flour, cup at a time, incorporating each addition thoroughly.

In a medium-size saucepan bring water to a boil. Add salt and regulate temperature so water barely boils. Using a teaspoon, scoop up 1/3 to of a spoonful of the potato mixture. Hold the spoon over the water and use another spoon to flip the mixture off and into the water. Add 8-10 ore gnocchi in rapid succession.

Cook until all the gnocchi have bobbed to the surface and simmered for about 30 seconds. (Each gnocchi should be about 1 inch long by inch thick.) Lift gnocchi from the water with a slotted spoon and transfer to the baking dish. Repeat until all the mixture has been used.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 1/4 hours
Personal Notes:
Personal Notes:
I remember making gnocchi and cavatelli at Aunt Mary Dimitri's house. She was my godmother, and a great cook! Mom and I would go over, especially before a holiday or before we would have company, and help with these little pasta balls. They are wonderful, but you can't eat as many as you think you can. They are heavy and feel like lead in your stomach if you overindulge. My Grandma Cassara would make them, too. We always found it to be a treat when we were served gnocchi.

 

 

 

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