Recipe#10486

Title: Gnocchi 04

From: Jessica Litman p01046@psilink.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION: homemade gnocchi 
 Date: 19 Feb 1994 21:18:18 -0500 
 Organization: Wayne State University 
 Message-ID: <2k6h9a$ocb@s.ms.uky.edu> 

2 lbs potatoes (3 large)
 2 cups flour
 2 eggs
 2 tbsp. butter
 1/2 tsp salt
 3/4 tsp pepper
 1/3 cup melted butter
 grated parmesan or caciocavallo cheese
 Peel and cook, or cook and peel the potatoes (peel and boil, or
 bake in a 450 degree oven then halve and dry out in the oven for
 ten minutes); drain them, mash them with a fork, and dry them out
 in a pan over a low flame for about 10 minutes.
 Put the potatoes in a bowl and beat in flour, eggs, butter, salt
 and pepper.  Turn the dough out onto a floured work surface and
 knead for three minutes.
 Pull off a lemon sized lump of dough and roll it into a rope about
 as wide as your thumb (or James Beard's finger).  Pull off another
 lemon sized lump and make another rope.  Keep going until you've
 used all the dough.  Then cut each rope into 3/4" long pieces.
 Shape each piece using a fork.  (With the edge of the fork, make
 a fold or diagonal dent along the gnocchi; then roll it under the
 fork's tines to make ridges.)
 Boil about 8 at a time for 3-4 minutes.  Remove with a slotted
 spoon and arrange on a baking dish.  Pour melted butter over the
 top; sprinkle with the grated cheese, and heat in a 350 degree oven
 for 15 minutes.