Gnochi

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Gnochi Ingredients

2 lb Waxy, yellow potatoes (about	1 bn (large) parsley
1 1/2 2 1 1/2 2 c flour	1 Lemon , Juice of
1 ts Salt	1 Clove of garlic
1 pn Freshly ground nutmeg	1 pn Salt (optional)
1/2 c Cooked, drained and chopped	Freshly cracked pepper to
PESTO	1/2 c Cooked chickpeas
1 bn (large) basil

Instructions for Gnochi

(Make ahead...) Microwave potatoes c. 10 minutes (until done), then allow them to cool. Peel and then mash them in a large bowl. Mix in spinich if liked. Add 1/4 cup of flour to the potatoes at a time, mashing briefly, until about 1 cup of flour has been incorporated into the dough. More flour is needed if you use spinich. The texture of the mix should change to that of very soft but not wet cookie dough. Put the dough on a floured surface. Flour your hands and begin kneading in the remaining flour, until a firm but slightly sticky dough is attained. Dont keep mixing till it becomes elastic like bread dough or they will be tough and heavy. Divide the dough into four balls and roll each into a long rope about the width of your thumb. Cut the into 1 inch bits, and roll into balls. Press the gnocchi with the tines of a fork to make the classic shell shape. When all the gnocchi have been made, allow them to dry for about 30 minutes, while you bring their cooking water to a boil. They can be pre-made to this point and covered with plastic wrap overnight. When its time to cook them, unwrap them and let dry a little. Plunge 15 or so at a time into ample boiling and salted water (about 4 quarts). At first they will sink to the bottom. When they rise to the top again, they are done. Quickly remove them with a slotted spoon, drain well and transfer them to serving dish containing pesto. Pesto: Chop finely in a food processer, adding a little water if the mixture is too dry. For a slightly naughty but really yummy version I add 1/2 a cup of freshly toasted pumpkin seeds before processing. This is also really good spread on bread, as a salad dressing (thin a bit with lemon), or as a dip with vegetables. (It will ward off any cold...) Posted to fatfree digest V97 #049 by yogi@mdi.ca (Michael & Laura) on Apr 5, 1997

Main Ingredient: Cuisine: Uncategorized

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