Recipe - Gnocchi (Italian Potato Dumplings)

5 md Potatoes
2 Egg yolks; at room
temperature
One fourth teaspoon Salt
One fourth teaspoon Nutmeg; grated
One half cup Parmesan cheese
1 One half cup All purpose flour

Cook and mash the potatoes however you choose. Don't add butter or
seasonings to the final product. In a bowl, mix the egg yolks, salt,
nutmeg, and grated cheese; mix well. Add the mashed potatoes, then the
flour, a little at a time, until a dough forms and holds together. (It will
be moist and somewhat sticky) On a floured board roll small amounts of
dough into cylinders about 1 One half inches in diameter, adding more flour as
necessary to keep it from sticking. Cut each cylinder into One half inch pieces
keeping the cutting utensil floured. When all the pieces are cut, flour a
hand and with the knuckle of your index finger make a dent in each piece by
applying pressure to the center of each piece. This will make them cook
more evenly and make a dent to hold butter or sauce. Boil a large pot of
lightly salted water and gently drop the dumplings into it. Do not over
crowd the pot. Cook for about 5 minutes, the dumplings should float to the
top. Pull them out of the water and drain, if you pile them into a bowl,
butter them to keep from sticking to each other. Top with desired sauce or
just butter them and sprinkle with Parmesan cheese. I like to make an
Alfredo type sauce and pour it over the gnocchi in a casserole dish, then I
sprinkle with cheese and put in the oven for 15 minutes or so to make it
bubbly.

Orginal post by MSTRCOOK@aol.com on 9 Nov 1997 20:03:57 0700, converted by
MC_Buster.

Recipe by: rec.food.recipes

Posted to recipeludigest Volume 01 Number 319 by RecipeLu
recipelu@geocities.com on Nov 28, 1997