"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Gnocchi Recipe

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

Contributor:  
Contributor:  
Nonna Hilda
Added: Saturday, August 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 Idaho potatoes cooked and riced with a ricer
1 c. of flour per potato
2 eggs beaten with 2 tsp. salt

Directions:
Directions:
Mix together the above three ingredients with your hands and knead with hands in the bowl. Remove from bowl and knead the dough very well on a bread board or smooth surface until the dough is all together and very smooth (about 10 minutes).

Roll the dough into the shape of a loaf of bread. Slice off a portion about 1 or 2 inches thick. Roll the dough with your hands into a long rope. Cut into small pillows about 1 inch long. Then roll each pillow with your index finger. They will have a small indentation in each pillow and they will be somewhat rounded.

Layer the gnocchi on a cookie sheet that has been sprinkled with flour. When cookie sheet is filled, put in the freezer to fast freeze them if desired. Once somewhat hard, layer them on wax paper in a aluminum loaf pan. Cover well with tin foil when freezing long term.

When ready to eat, drop the gnocchi in salted boiling water. Gnocchi are done when they all raise and float to the top. Then drain and carefully layer in a large loaf pan with sides, using your favorite sauce or pesto. Sprinkle with cheese. Then let the filled pan set for several minutes before serving so gnocchi can set up!

 

 

 

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