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Gnocchis Recipe

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

Contributor:  
Contributor:  
Florence Lueder

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. Idaho or Russet Potatoes
2 lbs. all purpose flour (extra for dusting)
1 tsp. salt
2 tbsp. Olive Oil
3 whole eggs, plus 1 yolk

Directions:
Directions:
Boil potatoes in their skin.(20 minutes or fork tender). Allow to cool to room termperature. Peel off skin and grate with a box grater. Add flour all at once, knead slightly, then add the eggs, oil and salt. Knead until dough forms. Gather dough and knead until no longer crumbly, comes together and stops being sticky. Stop kneading, do not overknead. Form dough into a ball and allow to rest under a clean, damp towel for about 10-15 minutes. Cut dough into portions, roll portions into long ropes. Lightly flour surface to keep from sticking. Slice dough into gnocchi shapes using sharp knife. Refresh flour on kneading surface, if necessary adding extra flour. Lightly boil gnocchi in abundant salt water, 30-45 seconds or until they float. Drain, pour into bowl with sauce.

 

 

 

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