Wednesday, October 20, 2010

Gnocchi! Gnocchi! Gnocchi!

Gnocchi di patate are the perfect tummy warming fall meal. I like them with a dollop of melted butter and a sprinkle of parmigiano (kids especially love them this way), but they are also great with homemade pesto.

Take about 4 large potatoes (russets, boiled, peeled, cooled then riced), add one beaten egg, and just about two cups of flour, and a dash of salt. Knead the dough until it's firm enough to roll into snakes (about as thick as your thumb).

Once rolled into snakes, cut into inch sized pieces, and press gently with a fork for a decorative indentation (not necessary if you're crunched for time).

Boil in salted water until they float (no more than a couple minutes).

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