Recipe#10502

Title: Gnocchi 20

rec.food.recipes archive

3 large baking potatoes  
 1-2 cups unbleached white flour  
 salt to taste  
 dash paprika  
 dash grated nutmeg  
 2 tablespoons chopped fresh parsley  
  
 Peel the potatoes, cut in quarters, cover with cold water, bring 
 to a boil, reduce heat, cover, and cook until tender. Drain and 
 mash.                    
 To make the gnocchi, for each cup of mashed potato put 1 cup minus
 two tablespoons unbleached white flour in a bowl, and mix with salt
 (to taste) dashes of paprika and nutmeg, and the chopped parsley.
 Add the warm potatoes and knead on a floured surface just until
 dough is well mixed and not sticky. Let rest for 15 minutes.
 Roll chunks of dough on floured board into logs about 1 inch thick.
 Cut into diagonal slices about 3/4 inch thick.
 Bring a large pot of water to the boil. Add gnocchi. After they
 rise to the surface, adjust heat and simmer for 10 minutes, uncovered.
 Drain well and cover with your favorite pasta sauce.