Week 5 Gnocchi
I had the pleasure of making potato Gnocchi at my sister’s house with her help. As always, we made a delicious meal that made both of us happy. Our dad even came over to share a rare meal with us as a family. I am going to post only the recipe for the dumpling part of the gnocchi because there are SO many things you can do with it. So many tasty possibilities.
4 medium potatoes, peeled
1 egg, beaten
3 teaspoons salt
1 3/4 to 2 cups flour (depending on the day)
1.) Put the potatoes in a saucepan and cover with water. Bring to a boil. Cook about 15 minutes or until the potatoes are tender. Drain the water off.
2.) Put the potatoes through a ricer into a medium sized bowl. Stir in the egg and 2 teaspoons of salt. Gradually mix in the flour until you have a firm, elastic and manageable dough.
3.) Turn the dough out onto a lightly floured surface and knead for 15 minutes. Roll the dough out into ropes about 1/2 inch wide and cut into pieces that are 1 inch long. Roll the pieces off a gnocchi board or press them gently with a fork.
4.) Bring 1 gallon of water to boil. Add the remaining salt. Cook the gnocchi in small batches of boiling water for 5 minutes or until they float on the top of the water. Remove immediately and serve with your choice of sauce.
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