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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gnocchi Recipe

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This recipe for Gnocchi is from Mark's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium potatoes
2 eggs
Flour
Directions:
Directions:
Boil Potatoes. Then rice or mash them. Set aside to cool. (Potatoes may be stored in refrigerator overnight)

Combine potatoes, eggs and enough flour to make a soft but not sticky dough. Take small amounts of dough. Roll into flour, forming 1/2 inch rope. Cut rope into 1 inch pieces, rolling each piece into palms to form balls. Using tines of a floured fork, gently press dough balls against tines to form ridges in dough and form into shell-like shape. Makes about 10 pounds.

Gnocchi may be cooked immediately by dropping into salted boiling water. Gnocchi are cooked when they rise to the surface, approximately 10 minutes. Serve with your favorite spagetti sauce or drop them into chicken soup.

Gnocchi can be frozen for use later. Lay the gnocchi on a cookie sheet and place in freezer. When frozen transfer to freeer bags in one pound portions.
Number Of Servings:
Number Of Servings:
10 pounds
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Good Italian recipe

 

 

 

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