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Newsgroups: rec.food.recipes
From: dmferrell@happy.uccs.edu
Subject: Gnocci
Message-ID: <1994Jan27.125009.1@happy.uccs.edu>
Organization: University of Colorado at Boulder
Date: Thu, 27 Jan 1994 18:50:09 GMT
4 medium potatoes (a good boiling potato)
1 egg
1/2 stick butter (or 1/4 cup olive oil)
4-6 cups flour
Peel and cube the potatoes. Cover with water and boil until tender. Drain the
majority of the water out. Add the butter and the egg and mash the potatoes
until they are smooth. You may need to add another egg to make the mixture
slightly soupy and very smooth.
Start with the 4 cups of flour and add the mashed potatoes. Mix well.
The mixture should be firm but not dry. Add more flour as needed, Knead
until smooth. Cover with a bowl and let rest for about 1/2 hour.
To form the gnocci, cut off or pull off a small handful of dough. Roll the
piece of dough into a log approximately 1/2" thick. ( I have a machine that
will cut the log into shells--but you don't really need one.) With a very
sharp knife, cut the log into 3/4" pieces--or smaller--then with the tines of a
fork, press the piece and roll it toward you so that it makes the indentation
of the fork on one side and a slight indentation across on the other side and
it looks sort of like a shell. Sprinkle lightly with flour and let dry for an
hour.
To cook: Place in a pot of boiling salted water. They take about 10 minutes
to cook.
To Serve: You can serve the gnocci with your favorite spaghetti sauce. We
sometimes serve it with the following:
1/2 stick butter
3-4 tbsp olive oil
2-3 cloves garlic, minced
1/2 cup of the water used to boil the gnocci
1/2 grated parmesan cheese
Heat the olive oil and butter in a heavy frying pan. When the butter begins
to sizzle add the garlic and saute just until the garlic begins to turn golden.
Remove from the heat and add the water. Pour over the gnocci and sprinkle on
the cheese. Mix well. You can add a little garlic salt if you like.
Enjoy
Diane M. Ferrell