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Gnocchi- Potato



From the kitchen of Diomira Putano



_______________________________________


These little potato dumplings are a classic Italian dish. Allow time for the mashed potatoes to cool & dry. Too much flour will result in a gummy texture.



Cook:*

4 medium potatoes with skin on

enough water to cover potatoes

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.

Let potatoes cool and dry by for a couple hours or cover and refrigerate overnight.


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, space them out or they will stick to each other.


TO FREEZE:

Place cut gnocchi on a cookie sheet lined with a silicone mat or parchment. Freeze. When hard to touch, toss in a freezer bag. Do NOT thaw before cooking. Thawing will cause them to all clump together into one big blob.


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.


*NOTE Using an instant pot to cook the potatoes eliminates the need for drying. 1 c water, IP rack, scrubbed potatoes w/ skin on, pierced with fork. Pressure Cook setting 15 minutes. Let pressure release naturally. -Stephanie



What is a potato ricer?
It looks like this.



Place a baked potato inside & squeeze handle.



Measuring riced potatoes.



Close up of texture.



Knead the dough on a floured surface.



Cut into small squares.
I usually stop here.



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 pretty little gnocchi. I rarely use the fork to make them pretty.





Comments



As a young girl, when I made these with my mother, my job was to make an indent in each piece by rolling them with my thumb. I make them larger than Stephanie. -AnnMarie







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com