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Gnocchi Di Patate Recipe

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This recipe for Gnocchi Di Patate, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keith Moore

Category:
Category:

Ingredients:  
Ingredients:  
1kg Yellow Potatoes (waxy), 250gm finest Flour, 1 Egg, Salt
Tomato puree, chopped Onion, Fresh Basil, Salt (or leftover pizza sauce?)

Directions:
Directions:
Clean and wash the potatoes. Do not peel them.
Add to a pot of boiling salted water and cook til tender.
Remove the potatoes and peel them while they are warm
Mash the potatoes.
Working on a large tray or bench pour the mash, add a pinch of salt.
Add flour, a bit at a time and knead.
Once the mixture is firm but still pliable add the egg and knead.
Divide the dough into several pieces.
Roll each piece into a long roll about 2-3cm in thickness (your thumb).
Cut each roll into individual gnocchi.
Score each gnocchi with a fork, squeezing them a little (but not too much).
Rest the gnocchi about 15 minutes.
Cook in salty boiling water and remove them as they float to the surface.

Tomato Sauce:
Heat some olive oil in a pan.
Add the chopped onion and brown a little.
Add the tomato puree, some basil if needed and a pinch of salt.
Cook about 30 minutes

Serve the gnocchi tossed in the tomato sauce.

Personal Notes:
Personal Notes:
This is a recipe we learned at Maria's Cooking Course in San Martino, Italy. Gnocchi seems hard to make, but it's not. Give it a try!

 

 

 

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