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Gnocchi
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
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G Granaroli XBRG76A
4 lg Eggs
2 1/2 cups flour -- (2 1/2 to 3)
8 lg Baking potatoes
2 teaspoon Salt
boil potatoes in skins until just tender. while hot, remove skins and press
through potato ricer in a large mound on a floured surface. Make a well in the
middle and crack eggs into it. Sprinkle salt around, and add 2 1/2 cups flour
around it. Mix eggs in well gently encorporating potato and flour with it. Mix
with hands into a ball and add more flour to until dough is not sticky. Place
dough on the side on a floured surface. Clean and flour surface well. Cut a
piece of dough off and roll into a long snake-like form. (about 1 inch around.
Cut into 1 inch pieces and pus aside onto floured surface again to prevent
sticking to board or to each other. When all pieces are cut, make grooves by
gently rollin the off the grating side of a cheese grater at the same time
making an indentation with the thumb, They need not be perfect, just enough
groove to hold some sauce. Have a very large pot of salted water boiling. Place
half of the gnocchi into the boiling water, stir briefly and cover. When water
reboils remove cover.
When gnocchi rises to the top. remove with a large slotted strainer and place
in serving bowl with sauce of your choice. Mix gently and cover.
Repeat with last batch, add more sauce and serve-MrsG Converted by MMCONV vers.
1.00
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