Sunday, June 27, 2010

Italian Potato Dumplings

Italian Potato Dumplings

Servings: Serves 4
Prep time: 25 minutes
Cook time: 3 minutes

2 pounds potatoes
1 egg
1 teas. olive oil
Pinch of salt
3 1/4 cups flour
1/4 c. grated cheese
Tomato sauce, pesto sauce, ratatoulle

Boil potatoes in their skins until tender. Drain, peel and put through a ricer (or mash until smooth). When cool, combine with the egg, olive oil, grated cheese and salt. Gradually add flour, then knead thoroughly until very smooth. Take pieces of dough and roll into rope-like strips. Cut into 1-inch pieces. Thin each piece by pressing with the thumb in a flipping motion away from you. Drop gnocchi into boiling salted water. After gnocchi rise to the surface, cook for 3 minutes longer. Drain. Transfer to platter and serve with tomato sauce and grated cheese.

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