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Gnocchi Recipe

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

Contributor:  
Contributor:  
Mary Siegel
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 small russet potatoes (22-24 oz total), peeled, cut into 1/2-inch pieces
1 large egg
2 tablespoon whipping cream
1-1/4 inch salt
1-1/2 cups all purpose flour

Directions:
Directions:
Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream and salt and blend well. Add 1-1/2 cup flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist. Turn dough out onto lightly floured work surface. Divide into 6 each portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch thick rope about 20-inches long. Cut into 3/4-inch long pieces. Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on flour baking sheet. Repeat with remaining 5 dough potions. Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches.

Personal Notes:
Personal Notes:
Gnocchi can be prepared ahead. Can be refrigerated up to 2 days or frozen.
You can substitute ricotta cheese for the potatoes.

 

 

 

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