Other Regions - Italian


Quantity Measure Ingredients Description
1.5 Kilogram Russet Potatoes  
2 Teacup Flour, All Purpose  
1 Large Eggs  
1 Piece Salt  
1/2 Teacup Salad Oil Like Canola oil


Boil the whole potatoes until they are soft  (about 45 minutes). While still warm, press and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large  spaghetti pot. Set up ice bath with 6 cups  ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle  all over with flour, using all the flour. Place  egg and salt in center of well and using a  fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in,  bring dough together, kneading gently until    a ball is formed. Knead gently another 4  minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-  inch diameter dowels and cut dowels into 1- inch long pieces. Flick pieces off of fork or  concave side of cheese grater until dowel is  finished. Drop these pieces into boiling water  
and cook until they float (about 1 minute).  Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces  and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice  bath. Continue until all have been cooled  off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola  
oil and store covered in refrigerator up to 48  hours until ready to serve.

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