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Italian - Gnocchi -  Heavenly Potato Gnocchi Post by :Derek_Reinhard Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1377

Click below to download : Italian - Gnocchi - Heavenly Potato Gnocchi (Format : PDF)

Italian - Gnocchi - Heavenly Potato Gnocchi

3 cups cold mashed cooked potatoes
1/2 cup unsalted butter -- melted
2 egg yolks -- lightly beaten
1/2 cup grated Swiss or Parmesan cheese
1 cup all-purpose flour plus extra
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground white pepper

Place the potatoes in a large bowl and stir in 1/4 cup melted butter, the egg yolks, and the cheese. Stir in 1 cup flour, the nutmeg, and salt and pepper to taste. Add extra flour, if needed, to form a soft dough. Roll into ropes on a well-floured board and slice into 1-inch lengths. Press the ends of the gnocchi with the tines of a fork.

Drop the dumplings, 8 or 10 at a time, into a large pot of boiling, salted water. Return water to simmering and cook the gnocchi until they float to the surface and are firm, about 1 minute. Remove with slotted spoon and drain on paper towels. Place on a lightly buttered heatproof serving dish. Continue until all dough is used up.

Preheat oven to 350 F. (400 F. if frozen). Drizzle the remaining 1/4 cup melted butter over the gnocchi and bake until slightly puffed, about 15 minutes (20, if frozen).

Serves 6

Note: Making gnocchi is the best use of leftover potatoes ever thought of by man. And mashed potatoes are best made with mealy baking potatoes like Idahos. The secret to making gnocchi is to keep the board and your hands well-floured at all times.

You can freeze these on baking sheets and then slip them into self-seal bags for safekeeping until ready to use. Just reheat in a 400 F. oven for about 20 minutes before serving.

Source: Celebrating America: A Cookbook - Phillip Stephen Schultz
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1 cup 1% low-fat milk 1 tablespoon margarine 1/2 teaspoon salt 1 cup all-purpose flour 2 eggs 2 egg whites Combine first 3 ingredients in a large saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat; gradually add flour, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes. Add eggs and egg whites, one at a time, beating after each addition. (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a 1/2-inch round tip; set aside.

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4 large russet baking potatoes 1 tbsp salt 1 egg lightly beaten (Optional.. we didn't use it) 1 cup unbleached flour Use baking potatoes as they do not hold moisture. Bake the potatoes and when they are done remove the pulp from the potatoes and rice them with a ricer or mash them while they are still warm.Fluff with a fork and let cool. Add salt, egg and flour and knead on a table top or board until it holds together and is smooth. You don't have to knead it a long time, this isn't bread. You want it tacky but