Potato Gnocchi
4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 ½ tsp. salt, divided
1 3/4 to 2 cups flour
3 quarts water
spaghetti sauce, warmed
Place potatoes in a sauce pan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes
or until tender. Drain and mash. Place 2 cups mashed potatoes in a large
mixing bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 tsp. salt. Gradually beat in flour until blended (dough
will be firm and elastic). Turn onto a
lightly floured surface; knead 15 times.
Roll into ½ inch wide ropes. Cut
ropes into 1 inch pieces. Press down
with a lightly floured fork for decoration if desired. In a large pan, bring water and remaining
salt to a boil. Add gnocchi in small
batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked
through. Remove with a slotted
spoon. Serve immediately with spaghetti
sauce and parmesan cheese.
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