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Potato Gnocchi Dough Recipe

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

Contributor:  
Contributor:  
Tony Iorfino
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2.2 lb. (1 kg) potato
7 oz. (by weight, or 200 grams) plain flour and extra for dusting
1 egg lightly beaten
pinch salt

Directions:
Directions:
Number of Servings: 4
Preparation Time: 45 minutes
Peel and wash potatoes, cut into even size to ensure even cooking.

Cover potatoes in cold water and a good pinch of salt. Bring to the boil, reduce heat to simmer and cook until just tender, checking them with a skewer.

Drain the potatoes well. Mash whilst hot, stir in the flour, egg and another pinch of salt and knead on a floured bench until a soft elastic dough forms.

Shape the dough into long rolls of 5/8 inch (1.5cms) in diameter. Cut the shaped rolls into pieces about 3/4 inch (2 cms) in length, gently press the underside of each piece using a fork and place onto a towel dusted with flour.

Cook in a large pot with plenty of boiling salted water. Drain and combine with your preferred pasta sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Gnocchi is cooked when they rise to the surface of the boiling water. Cook large quantities in small batches scooping them out as they rise to the top, repeating the process once all the previous gnocchi have been removed before adding a new batch.

 

 

 

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