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Italian Gnocchi

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  Potatoes 6
  Egg 1
  Flour 1⁄4 Cup (4 tbs) (As Needed)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Milk 2 Tablespoon
  Butter 1⁄2 Cup (8 tbs)
  Rosemary 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Grated parmesan cheese 1 Tablespoon

Boil and mash potatoes with a small amount of milk the day before; cover and refrigerate for 24 hours.
Remove mashed potatoes; add egg, salt and pepper.
Add flour as needed to make a dough.
Knead dough for 5 minutes.
Roll pieces of dough on floured surface into % inch strips; cut strips into 1/2 inch pieces.
Continue until the dough is finished; place small pieces 1 inch apart on a floured surface.
Boil large pan of salted water.
When fully boiling, add gnocchi, a few at a time.
When they rise to the top, remove with a slotted spoon and place on platter.
Continue to do so with all gnocchi.
To make sauce, melt butter, rosemary and garlic in a small saucepan; strain onto gnocchi.
Add parmesan cheese and serve.
Also can be served with meat sauce.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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