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.
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:
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.
Above: Ann Marie making potato gnocchi. These were shaped by making an indent in each piece
with her thumb.
Measure 1 c of riced
Close up of texture of
Knead the dough on a
lightly floured board or
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
Top of a perfect little
One batch of gnocchi.
These are in a 13x9 pan.
What's a potato ricer?
It looks like this. Place
a baked potato inside &
squeeze the handle.
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