Potato Gnocchi From:
Nonna
6 lg. potatoes, cooked, hot,
& peeked
4 T butter
3 eggs, 2 yolks, & 1
whole
4 c. flour
Mash potatoes beat in butter
& eggs, salt to taste. Add flour, making a stiff dough. Mix & knead
until dough until dough is SMOOTH. Shape dough into long rolls about as thick
as a finger & cut into 1” piece pressing w/ thumb roll each gnocchi over
the back of a fork. Cook gnocchi in salted boiling water, a few at a time. They
will float to top when done. Remove gently& serve w/ meat gravy, pesto, or
just butter & parmesan cheese. Serve HOT. Freeze well uncooked.
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