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Vegetables - Gnocchi Post by :stonemason Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2527

Click below to download : Vegetables - Gnocchi (Format : PDF)

Vegetables - Gnocchi

2 pounds mature potatoes
1 slightly beaten egg
3/4 teaspoon olive oil
Pinch of salt
2 cups flour
Italian tomato sauce or melted butter
1/4 cup grated Romano or Parmesan cheese

Scrub potatoes and boil them in their skins until tender. Drain, peel and put through a ricer or mash until extremely smooth.

When cool, combine with egg, olive oil and salt.

Gradually add flour.

Then knead thoroughly until smooth.

Take pieces of potato dough and roll into ropelike strips under palm of hand (the width of a finger). Cut into 1 inch pieces and thin each piece by pressing with your thumb in a flipping motion away from you. Place on lightly floured surface.

Into 5 quarts of rapidly boiling salted water, drop pieces of potato dough (gnocchi) about 2 dozen at a time.

After gnocchi rise to surface, cook for 3 minutes longer. Remove with slotted spoon. Transfer cooked gnocchi to heated platter.

Place in individual dishes and serve with hot Italian tomato sauce or hot melted butter - serve with grated cheese.

Serves 4 to 6
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3 large baking potatoes (about 1 1/2 lb.) 1/4 cup milk 2 tbsp. butter or margarine 1/4 cup sour cream 3 oz. flavored cream cheese(chive and onion or your favorite) 1/2 tsp. salt 1/8 tsp. pepper 1 tsp. fresh or dried chives, chopped Boil potatoes. Mash with milk to moisten. Mix in the butter, sour cream and cream cheese until well blended. Season to taste with salt and pepper. Sprinkle with the chives. Depending on the type and age of potatoes you use, you may