Friday, November 21, 2008

Mashed Potato Gnocchi (dumplings)

1 kg (2 lb) potatoes
300 g (10 oz) flour
60 g (2 oz) butter
2 eggs


Peel potatoes. Boil in salted water, but do not overcook. Drain and mash. Add butter. Let cool (about 20 minutes).

Add flour, eggs and salt. Knead the dough gently. Devide the dough into 6 equal pieces. On a floured board, roll each piece into a rope about 3/4 inch in diameter. Cut each roll into pieces 3/4 inch long.

Boil the gnocchi in lot of salted water until they rise to the top. Remove them with a slotted spoon into a buttered dish. Serve with pasticada or any pasta sauce.

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