I came across this recipe in a book we've had for a long time, I can't even remember where I got it from, called "Potatoes" practical cooking. The recipe for this potato Gnocchi is on page 112 and also includes a cheese sauce which we tried as well and it wasn't to bad. I didn't like it enough to include it in this post on my blog.
If you would like more info on the Gnocchi, see here
Ingredients:
1# of Chef's or Russet Potatoes small diced
2 Cups all purpose flour
1 Egg, beaten
1 tbsp milk
Salt n Pepper to taste
Parsley to garnish
Cook diced potatoes in boiling water for about 10 minutes. Drain well and mash potatoes until smooth and lump free. Beat in flour, egg, and milk, season with salt and pepper and kneed together until it becomes a stiff dough.
On a floured counter top, roll out snakes about a half inch thick and cut with a sharp knife about every inch of the snake. Cook in a boiling pot of salty water for a few minutes, they rise to surface when fully cooked. Be sure to have an instrument like a strainer ready to scoop them out as they get nasty if you over cook them.
Now after they're all cooked you can serve them a variety of different ways, with cream sauces, tomato based sauces. I enjoy them sauteed slightly in butter until just golden brown and tossed with Parmesan cheese.
Enjoy, please post your comments below!
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These are great! We sauteed them in butter. The kids just loved them. We made extra so that after they came out of the water we laid them on a cookie sheet and froze them over night. Then in the morning put them in a zip top bag so we can cook them up in a hurry. Instant dinner.
ReplyDeleteThose do look really good! The last time I tried making gnocchi they bombed. I really hope the ones I'm making tomorrow turn out much better.
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