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Potato Gnocchi

Chef.at.Home's picture
Ingredients
  Potatoes 2 Pound (pared)
  Egg 2 , beaten
  Salt 1 Teaspoon
  All purpose flour 3 Cup (48 tbs), sifted
  Chicken broth 1 Can (10 oz) (condensed)
  Water 8 Cup (128 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted (1 stick)
  Parmesan cheese 1 Cup (16 tbs), grated
Directions

1. Cook potatoes in boiling salted water until tender in a large saucepan; drain and toss over very low heat 2 minutes to dry potatoes.
2. Mash potatoes until smooth in a large bowl; beat in eggs and salt. Blend in the flour to make a soft dough. Cover the bowl and chill at least 1 hour.
3. Bring chicken broth and water to boiling in a large kettle. Drop dough by teaspoonfuls, a few at a time, into boiling liquid and simmer for 5 minutes, or until slightly puffed. Remove with slotted spoon to a shallow baking dish.
4. Drizzle with the melted butter or margarine and sprinkle with the cheese.
5. Bake in hot oven (400°) 15 minutes, or until puffy and golden.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato

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