Gnocchi (Potato Dumplings)

Gnocchi (Potato Dumplings)

(4 servings)

Ingredients:

1 lb. Baking Potatoes (Not New or Red Potatoes)

1 large Fresh Egg, beaten

1 cup All Purpose Flour

½ tsp. Salt, plus for potato water

¼ tsp. Black Pepper

Directions:

Cook potatoes in boiling salted water with peels on until tender (about 20 minutes).  Drain water and cool enough to handle with your hands.  Peel the cooked potatoes and put through the ricer into a large bowl.  Add the salt and pepper to the potatoes and then mix in the beaten egg until well incorporated.  Add the flour a little at a time.  Be sure to mix well with a wooden spoon or rubber spatula as you add the flour.  Next turn dough out on to a floured surface and knead for about 3 minutes.  Add more flour if necessary as you work it into smooth soft non-sticky dough.  Divide dough into 6 equal pieces and roll into a log 6-8 inches long and about 1 inch thick using floured hands.  Cut each log into 1 inch pieces and roll in some flour.  Using the back of a fork, press the tines gently across each piece leaving ridges about ¼ inch deep on one side.  To cook, drop the gnocchi into a pan of boiling water not overloading the pan (about a dozen pieces at a time).  Once the gnocchi starts to float continue cooking another 4-5 minutes.  Serve with your favorite sauce (see note).

Note:               Gnocchi goes well with any kind of pesto or cream sauce.  You don’t need too much sauce for them.  Red sauces work well too.  Find which one you like best.

Ideas for Future Efforts

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