Potato gnocchi (no eggs)

4 Servings

Ingredients

Quantity Ingredient
18 ounces Potatoes; (3 potatoes)
3½ cup Flour
3 tablespoons Olive oil

Directions

Peel potatoes and cut into cubes; cover with water to depth of 2 inches and cook until tender.

On a bread board or a smooth surface, dump out flour and make a well in the center. Pick potatoes out of boiling water and drop into well. Add the olive oil and mash potatoes into the flour, adding a little of the potato water at a time; work in all the potatoes and dough is soft and pliable.

Add a little more flour, if needed. Cover dough with a bowl and let rest for 30 minutes. Take pieces of dough and roll into rope. Cut into pieces ½ inch long. Press each piece with two fingers to cause the dough to roll up. Let rest until ready to cook in kettle of bolung salted water until gnocchi rise to top. They will be transparent when cut in half. Drain in colander and layer in a large bowl with marinara sauce, grated Romana cheese and cracked black pepper.

>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: F. Spawn of Banning wrote, "Being Italian, I learned at 9 years old to make potato gnocchi from my mother, a great Italian cook." Fran believes adding eggs make gnocchi heavy. This is her recipe for gnocchi made with potatoes, flour and a little olive oil.

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

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