Gnochi (Potato Dumplings)
2 pounds large baking potatoes
1 cup all purpose flour, sifted
1/2 teaspoon salt
sauce, to serve
1 Steam the potatoes in their skins until tender. When they are cool enough (but still warm) to handle, peel and run them through a ricer or mash with a potato masher until free of lumps. Do not use a food processor because it tends to make the potatoes gluey. Do not use an electric mixer because it adds too much air.
2. Immediately add the flour and salt. Knead on a lightly floured board until smooth. Sprinkle on a little more flour if the dough sticks.
3. Form into ropes about the thickness of your thumb. Cut into 3/4" sections and press down lightly with a fork. Although not essential, I like to press them against a grater to give it a ridged appearance for presentation.
4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and boil until they rise to the top, about 5 minutes. Do not crowd the dumplings. Drain and place in a bowl. Mix the gnocchi with enough sauce to thoroughly coat them.'
SO HOW'D IT GO?
Thanks for the recipe. They were great! I felt like I was in Italy again. By they by, it's spelled gnocchi. but that doesn't change how great they tasted. with some homeade tomato basilc and garlic sauce....wonderful!
YUM:)
I don't have a lot of fancy tools in my kitchen, but i was able to "rice" the potatoes using a slotted spoon and a wooden spoon.
I mixed some fresh basil and roasted garlic into the dough, and made them into balls. Also (i read this on another website) after they floated, i dropped them in an ice water bath until they sank -- and the sauce stuck to them well even though they were in balls with no fork-grooves.
just made these. added 2 teaspoons of ground flaxseed to work as an 'egg'. i served them with eggplant-tomato sauce. they were pretty tasty, but i didn't like how soft they were and the feeling in my mouth.. maybe i'm just not the dumpling person, you know..
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