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1995-09-27
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Newsgroups: rec.food.recipes
From: bkatona@magnus.acs.ohio-state.edu (Bonni L Katona)
Subject: Gnocchi
Message-ID: <2ikd0k$kab@charm.magnus.acs.ohio-state.edu>
Organization: The Ohio State University
Date: 1 Feb 1994 01:58:44 GMT
GNOCCHI
This is in response to a request for a recipe for gnocchi. The following
recipe has been in my mother's family for years. It is easy to make and
delicious!
8 medium-sized potatoes
2 c. flour (instant flour is recommended as it won't lump)
1 egg
6 qt. boiling water
4 c. favorite tomato sauce
Favorite grated cheese
Boil potatoes in jackets until well done. Cool a little. Peel and put through
ricer; then place on floured board and mix well with flour and egg. Some
potatoes require more flour than others. Knead potato dough well.
Pinch off pieces of dough, roll into finger thin rolls and cut into pieces
1-inch long. Place on a floured towel. Press each piece lightly with a fork.
Place about 30 gnocchi in boiling water. When they come to the surface, remove
from water with strainer and place in serving dish. Keep water boiling
briskly. Repeat until all are cooked. Add sauce; mix well; sprinkle with
cheese and serve.