Recipe#10501

Title: Gnocchi 19

Newsgroups: rec.food.recipes 
 Subject: Potato & Garlic Gnocchi 
 Date: 27 Aug 1998 10:04:30 -0500 
 Message-ID: <6s3shu$88j@bonkers.taronga.com> 

1 kg potatoes
 380-400 g all-purpose flour
 salt
 1 head of garlic, cloves peeled
 125 g butter
 1 bunch sage, leaves stripped
 freshly ground black pepper
 salt
 grated parmesan
 Simmer unpeeled potatoes until tender, around 20 to 30 minutes.
 Slip the skins off potatoes while still hot and pass through a food
 mill.  Pile potatoes onto work surface and sprinkle with salt.
 Crush garlic and sprinkle over potatoes.  Sift flour over top and
 knead into potatoes until mixture is smooth.
 Divide into six pieces and roll each into a rope 2 cm in diameter.
 Cut into 8-10mm pieces.
 Drop gnocchi into boiling water, taking care not to crowd them.
 Cook in batches, without stirring.  As soon as they float to the
 surface, remove with a slotted spoon.
 Toss them in a little butter and continue cooking in batches until
 all dough is cooked.
 Melt remaining butter in a non-stick skillet and spread sage leaves
 across surface.  When they begin to colour, toss in the gnocchi
 and coat well.  Seaon with salt, pepper and grated parmesan.
 Variation: Sprinkle a little chopped walnuts or pancetta in with
 the sage leaves.