Update my dinner status, I'm making this tonight.
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Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Peel and cube the potatoes. Cover with water and boil until tender. Drain the majority of the water out. Add the butter and the egg and mash the potatoes until they are smooth. You may need to add another egg to make the mixture slightly soupy and very smooth. Start with the 4 cups of flour and add the mashed potatoes. Mix well. The mixture should be firm but not dry. Add more flour as needed, Knead until smooth. Cover with a bowl and let rest for about 1/2 hour. To form the gnocci, cut off or pull off a small handful of dough. Roll the piece of dough into a log approximately 1/2" thick. ( I have a machine that will cut the log into shells--but you dont really need one.) With a very sharp knife, cut the log into 3/4" pieces--or smaller--then with the tines of a fork, press the piece and roll it toward you so that it makes the indentation of the fork on one side and a slight indentation across on the other side and it looks sort of like a shell. Sprinkle lightly with flour and let dry for an hour. To cook: Place in a pot of boiling salted water. They take about 10 minutes to cook. To Serve: You can serve the gnocci with your favorite spaghetti sauce. We sometimes serve it with the following sauce: Heat the olive oil and butter in a heavy frying pan. When the butter begins to sizzle add the garlic and saute just until the garlic begins to turn golden. Remove from the heat and add the water. Pour over the gnocci and sprinkle on the cheese. Mix well. You can add a little garlic salt if you like. Posted to rec.food.recipes by dmferrell@happy.uccs.edu on Jan 27, 1994.
