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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Keith Moore


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

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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