Grandma's Gnocchi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch of salt
1/2 cup canola oil
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Directions: |
Directions:Boil the whole potatoes until the are soft (about 45 minutes). While still warm,peel, grate onto a cutting board.
Boil 6 quarts of water with salt, in a large pot.
Make well in center of potatoes and sprinkle all over with flour. Place egg and salt in center well and using a fork, stir flour into potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently for another 4 minutes until ball is dry to touch.
Roll baseball sized ball of dough into 3/4-inch diameter dowels, and cut into 1-inch long pieces. Flick pieces off of fork. Drop these pieces into boiling water and cook until they float to top ( about 1 minute). Toss and serve with favorite pasta sauce, or coat with canola oil and store covered in refrigerator up to 48 hours until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
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Personal
Notes: This recipe was passed down to me from my from my mother, Dianne Cook, it was my late grandmother's, Mary Mazzaro. My sister Dawn and I used to help make this at our dining room table. Well, truth be told, we probably flew more flour around than anything else! Well, in all fairness we were still in grade school. But in the end, no matter what it looked like, didn't matter, all that mattered was that we did it together.
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