Italian Gnocchi - Triditional |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Home made from scrach. Intermediate, Work the recipe quickly and into the boiling water. Working too slowly may cause them to fall apart in the water while cooking. When done right it holds together. They float when done. Read more . My mother would cry when it did not turn out right, that was not too often. Ingredients:
3 big potatoes, cooked and cooled |
2 cups flour (may need more) |
1 egg (beaten) |
Directions:
1. Cook potatoes until soft drain and rinse and mash set aside.
2. On a large board or large baking sheet put the flour on a board or baking sheet, make a well in the middle for the potatoes and egg.
3. Place the mashed potatoes in the center of the flour and add the beaten egg using your hand work the mix until everything is sticky, try to work fast all the mix should stay warm.
4. Now add more flour till the dough no longer sticks to your hands, form into a ball. Now cut a chunk rolling into a long snake, cut pieces 1” in size poke your finger in the center or touch it to the coarse side of a greater for design put in boiling water. They will not take long. Once they float to the top they are done. In a large pasta bowl mix in your home made tomato sauce and use grated Romano cheese mix in then sprinkled over top. Serve.
5. NOTE: This is My recipe that was past down to me. My grand mother brought this recipe with her when she came here from Italy.
|
|