"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gnocchi Recipe

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

Contributor:  
Contributor:  
Anita Lewis
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2.2 lbs potato (about 7 depending on size)
1.1 lb flour (3 cups)
1 egg

Directions:
Directions:
Peel potatoes and cut into small pieces. Bring potatoes to boil and cook until soft. Drain well and run potatoes through a ricer.

Add egg and mix well. Add flour and work until smooth. Roll into ropes about 1/2 inch thick and cut into 3/4 inch lengths. You can use your finger or roll of the back of the tines of a fork to make an imprint.

Drop gnocchi in boiling water. They will go to the bottom of the pan, but do not stir. Use a ladle (after they begin to boil) to "nudge" the ones of the bottom to the top. Boil a few minutes then drain with a gnocci drainer until no water drips from the strainer. Put in dish and add sauce & cheese on top. Mix gently and serve.

Preparation Time:
Preparation Time:
Practice, practice practice
Personal Notes:
Personal Notes:
Aunt Anita's gnocchi are soft, never doughy or spongy. Ummmm, ummm, you are indeed honored if you've ever had the pure pleasure of savoring this delicacy.

 

 

 

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