"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

Potato Gnocchi (potato dumplings) Recipe

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This recipe for Potato Gnocchi (potato dumplings), by , is from Finally.... All My Recipes and Other Kitchen Capers Fully Documented, 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!

Contributor:  
Contributor:  
Tracy Scheckel

Category:
Category:

Ingredients:  
Ingredients:  
1 cup mashed potatoes
1- 1/2 cup flour
1 egg

Directions:
Directions:
Bake the potatoes instead of boiling them. This maintains the starch which is good for the dough.
Peel and mash the potatoes.
Mix potatoes, flour, and egg by hand or situation stand mixer dough hook until well combined into a smooth dough. You may need to add extra flour a bit at a time (please don't ask me how much, you're lucky I measured the base ingredients) to help with the texture. The dough shouldn't be too sticky, nor should it be too dry.

Once the dough eels right, take a clump and roll it between your palms to create a rope about 3/4 inches wide. The length will depend on how bid of a clump you started with.
With a sharp knife cut the rope into pieces about a 1/4 to 1/2 inch each.
Press the flat side of the tines of a fork onto each piece to makeup them look nice. If you have a julienne cutter, use that Instead of the knife and save the forking step. Or, just cut them and don't bother making them pretty. They'll taste great either way.
At this point you can cook them in salted boiling water or spread them in a single layer on a cookie sheet and freeze them. Once they're good and frozen, you can transfer them to a zip freezer bag and keep them frozen until you want to cook them.

If you are cooking them, serve with your favorite gravy or sauce. Or better yet, try one of mine.

Number Of Servings:
Number Of Servings:
Makes 1 lb. of pasta
Preparation Time:
Preparation Time:
Less than an hour
Personal Notes:
Personal Notes:
This is one of the easiest pastas to make. It's a bit deceiving because the pasta is so dense, a pound doesn't look like much. It's really easy to make too much, but leftovers rule, so go for it!

If you need gluten free, here's a recipe that worked pretty well: 1 cup mashed potatoes, 1 cup quinoa flour, 1/2 cup potato starch, 1 egg. Follow recipe instructions.

 

 

 

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