Patato Gnocchi
Cook Time
40-45 Min
Level
Easy
Yield
4 persons
Gnocchi (pronounced nee-okkee) are an excellent alternative for those who are tired of pasta’s. They're fantastic with all sorts of sauces,from a simple summer tomato sauce to the richest winter meat sauce.
Ingredients for Patato Gnocchi:
- 2 whole baking potatoes
- 2 beaten egg yolks
- 1-1/2 cups flour
- Salt
- Your favorite pasta sauce (or use basic, delicious tomato sauce)
Method to prepare Patato Gnocchi:
- Pre-heat oven to around 350°F. Make tines in potato in several places.Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
- Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the just boiled potatoes.
- Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough.
- Prepare rolls of about 3/4 inch in diameter. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips.
- Cut the tubes of dough into pieces about one inch long. As the gnocchi are made, place them on flat baking pan, lightly dusted with flour. Atthis point you can freeze the gnocchi ahead of time for storage. To cook, just put the frozen gnocchi into the simmering water for the next step.
- Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon,draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
- As soon as all the gnocchi are made, pour heated pasta sauce over them and sprinkle with the parsley.Serve immediately.
