Recipe#10489

Title: Gnocchi 07

Newsgroups: rec.food.veg.cooking 
 From: fazeh@aol.com (FazeH) 
 Subject: Potato Gnocchi 
 Message-ID: <19970118170601.MAA10102@ladder01.news.aol.com> 
 Date: Sat, 18 Jan 1997 17:06:46 GMT 

(This traditional Italian dish is comfort food at its best.
 Serve it plain or with tomato sauce)
 1 pound potatoes
 1 large egg
 1 tablespoon butter
 1 teaspoon salt
 1&3/4 cups flour, plus extra for kneading
 Extra butter (optional)
 1/3 cup grated Parmesan cheese (optional)
 Lightly butter a 9 X 13-inch baking dish;Cut the unpeeled potatoes
 into 1-inch chunks and boil in water to cover until very soft,
 about 20 minutes. Meanwhile, fill a large saucepan with water,
 cover and place over medium-high heat.
 Drain the cooked potatoes and transfer to a food processor and
 process the potatoes, egg, butter and salt until very smooth and
 creamy.  Transfer to bowl. Add flour 1/4 cup at a time to the potato
 mixture, mixing well with a wooden spoon after each addition.  Turn
 out dough onto floured surface and gently knead for a few minutes,
 adding more flour if necessary.  Break off a fist-sized piece of
 the dough, dip in flour and roll with your hands into a rope about
 1 inch in diameter.  Cut rope into 1-inch pieces;repeat with
 remaining dough.
 Should be about 48 pieces. Press with tines of fork if desired.
 Helps sauce cling to gnocci.  When the water reaches a boil, lower
 the heat to a simmer and add a few gnocci, without crowding,
 partially cover and simmer 40 minutes, remove with slotted spoon,
 place in baking dish, add next batch of gnocci, etc.
 Preheat oven to 300 degrees F, or preheat broiler.  Drizzle a little
 melted butter over the gnocchi and sprinkle liberally with Parmesan.
 Bake until lightly browned, about 30 minutes, or broil for 5 minutes.
 Serve at once.  Serves 6.