From the kitchen of Diomira Putano.  These little potato
dumplings are a classic Italian dish.   Allow ample time for the
mashed potatoes to cool & dry.   Too much flour will result in
a gummy texture.  You may also like
Cheese Gnocchi.  They
are less work & don't require any dry time.
Cook:
4 medium potatoes with skin on for about 1 hour.
Peel.  Mash with a ricer.  Measure 2 cups.

Spread out on a board.  Sprinkle with
salt.  Wait a few hours
or overnight to give the potatoes time to cool & dry.  

Make a hole in center & add:
1 egg
Around the potatoes add:
1 1/4 c flour + 1 Tbsp more

Mix until smooth.  This is sticky.
Add
flour to board/ fingers as needed
to avoid sticking (about 1/4 c).
Roll dough into thick pencil like shapes.
Slice.  Place pieces on a floured surface.

Bring a large pot of salted water to a boil.
Add gnocchi when water is boiling.
When they come to the top, boil for 1 minute.

Turn off gas, add cold water to pot, drain.
Spoon into a pyrex dish that has
sauce in it.
Toss to coat, add more sauce & top with
grated romano cheese.
Mom making the ghochi
Above: Ann Marie making potato gnocchi.  These were shaped by making an indent in each piece
with her thumb.
Measure 1 c of riced
potatoes.

Close up of texture of
potatoes.

Knead the dough on a
lightly floured board or
stone.
Cut a piece of dough &
roll into a pencil shape.

Cut into small squares.

Gently push dough into
tines of upside down
fork.  Roll dough down &
off of fork.
Bottom of gnocchi.  By
rolling it, it curls over on
itself.

Top of a perfect little
gnocchi.

One batch of gnocchi.  
These are in a 13x9 pan.
"This is what I learned: that everybody is talented,
original and has something important to say."
Potato Ricer
Potato Ricer
What's a potato ricer?
It looks like this.  Place
a baked potato inside &
squeeze the handle.  
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