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.  
Cook:
4 medium potatoes with skin on for about 1 hour.
Peel and mash with a ricer. The cooler they get the stickier
they become so don't wait too long. 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.*
* I spread the potatoes in a 13x9 pan, leave on counter an
hour, then cover & refrigerate overnight.  -Stephanie

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. I make mine smaller than Mom's.
Measure 1 c of riced
potatoes.

Close up of texture of
potatoes.
Cut into small squares.
I usually stop here.

Optional:
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.
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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Knead the dough on a
floured board or stone.

Cut a piece of dough &
roll into a pencil shape.
One batch of gnocchi.  
These are in a 13x9 pan.