Recipe - Gnocchi Di Patate (Potato Dumplings)

1 Russet Potatoes
1 Salt
2 Eggs
1 One fourth AllPurpose Flour

Peel potatoes and boil them in salted water over low heat. Use evensized
potatoes, so that they cook evenly. When just tender, drain, and while
still hot, mash and put onto a board. Make a well in the middle of the
mashed potatoes, and put in the salt and eggs. Pour flour on, and mix well
to get a dough that does not stick to your hands. The amount of flour will
vary depending on how moist the potatoes are. Knead the dough for some
minutes. Cut off a piece of dough and roll into a cylinder on floured
board. Cut off 1 inch slices, roll into balls and flour well. Take a fork,
and decorate dumplings with holes or ridges, pressing in with your fingers
to give a shell shape. Bring a large pan of salted water to a boil, and
gently put the gnocchi in all at once. When they come to the surface and
float, remove with a slotte d spoon, keeping the water boiling, and put in
a casserole dish. Pour over h ot sauce of your choice, sprinkle with
parmesan cheese, add a second layer of gnocchi etc. Put a lid on the dish,
and place over the saucepan of boiling water, to absorb the flavor of the
sauce. NOTES
: These gnocchi can be served with butter and parmesan, sage butter, or a
tomato sauce, meat sauce or pesto.
Recipe by: Flavors of Italy by Simonetta Lupi Vada

Posted to MCRecipe Digest by P&S Gruenwald sitm@ne.infi.net on Apr 01,
1998