Recipe#10484

Title: Gnocchi 02

Newsgroups: rec.food.recipes 
 From: dmferrell@happy.uccs.edu 
 Subject: Gnocci 
 Message-ID: <1994Jan27.125009.1@happy.uccs.edu> 
 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.
 Place in a pot of boiling salted water.  They take about 10 minutes
 to cook.
 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.