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Potato Gnocchi Recipe

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This recipe for Potato Gnocchi, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1.5 lb potatoes (high starch variety)
1 egg, whisked
9 oz all-purpose flour

Directions:
Directions:
Fill a pot with lightly salted cold water, add unpeeled whole potatoes and simmer until tender, about 30 min. Drain potatoes then allow to rest in their own steam until cool enough to handle.
Peel the potatoes then pass them through a ricer into a large bowl. Add egg with a pinch of salt. Incorporate flour into the potatoes. Work the dough by pressing and turning it over on itself. Keep at it until the dough comes together and is soft, supple and slightly elastic. Roll the mass into a large log, then cut into 4 equal parts. Roll the logs into ropes (about 3/4 inch in diameter). Cut the rope into half inch pieces. Dip the tines of a dinner fork in flour. Hold a piece of dough between thumb and forefinger (grasping at opposite corners). Starting at the base of the fork tines and keeping your thumb perpendicular to the tines, roll the dough over the top of the fork tines. Let the gnocchi fall from the fork, flicking it off gently with your thumb. Transfer the gnocchi to a well-floured sheet pan.
Add to boiling water for approx 2-3 min. Drain and serve hot.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Gnocchi should be very light. We learned to make these in Italy. A basil pesto sauce was good with this.

 

 

 

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