Potato dumplings (maloney)

4 Servings

Ingredients

Quantity Ingredient
1½ pounds New potatoes
½ cup Flour
1 pinch Salt; or to taste
2 cups Pasta sauce; for serving

Directions

Boil potatoes in their skins just until tender. Be careful not to overcook to the point where potatoes split. Drain and allow to cool. Peel the potatoes and put them through a potato ricer or mash with a fork (be sure to mash out all lumps).

Spread out on counter top and allow to cool. When quite cool, bring 4 quarts of salted water to a boil.

Now work the flour, a little at a time, into the cooled mashed potatoes, add some salt and form a loaf. cut loaf into quarters and roll each quarter with your hands on a floured board until it forms a cylinder about ½ inch thick. With knife cut into pieces about ¾ inch long. Repeat until all dough has been used.

Slip gnocchi into the boiling water and cook until they float to the top.

no more than a minute or two. Do not overcook as the gnocchi will fall apart if cooked too long. Drain gnocchi and toss in the sauce.

>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise.

Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath) Notes: Many cooks insist the secret to light gnocchi is to use a mimimal amount of flour, no eggs and to allow the potatoes to cool before mashing.

L. Maloney of Hemet shares her recipe. Recipe from "Eat Right, Eat Well -- The Italian Way" by Edward Giobbi.

Recipe by: Press-Enterprise (1998) Riverside, CA Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998

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