Potato gnocchi

Potato gnocchi

By
From
Encyclopedia of Food and Cookery
Serves
6

The delectable savoury dumplings or cakes of Italy, mostly made from mixtures containing semolina or polenta, mashed potatoes or ricotta cheese. They are served with a variety of sauces or simply with melted butter and grated cheese, and hold the same place as pasta in a meal. They can also make a satisfying meal when served alone with salad, or can accompany grilled meats or roast chicken. Gnocchi can be shaped like little dumplings and poached in lightly salted water, or cut into cakes and baked in the oven.

Ingredients

Quantity Ingredient
2kg potatoes, cooked, mashed and kept warm
2 teaspoons salt
2 eggs, beaten
450g plain flour, sifted
1 quantity Bolognese sauce
parmesan cheese, grated

Method

  1. Make dough for potato gnocchi just before cooking as it becomes damp if allowed to stand for too long. Mix together warm mashed potatoes, salt and eggs. Work in enough flour to make a firm but soft dough. Divide dough into pieces and roll in well-floured hands to thick pencil shapes about 1 cm diameter. Cut into 3.5 cm lengths and pinch centre of each piece of gnocchi lightly between finger and thumb.
  2. Place gnocchi on a lightly floured dish towel, making sure they do not touch each other. Bring a large saucepan of salted water to a simmer and drop in gnocchi, a few at a time. Do not crowd pan. As soon as gnocchi float to surface, remove with a slotted spoon. When all are cooked and drained, stir into hot sauce and serve topped with grated parmesan cheese.

Note

  • Potato gnocchi can be served simply tossed with melted butter and grated parmesan cheese, or with smooth tomato sauce.
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