Turkey dumplings (gnocchi con pollo/tecchino)

6 Servings

Ingredients

Quantity Ingredient
5 mediums Sized potatoes
1 cup Cooked chicken breast, turkey,capon or veal,ground find
¼ cup Grated Parmesan cheese
¼ teaspoon Nutmeg
1 cup Flour
2 Egg yolks
Salt and pepper

Directions

source:The Home Book of Italian cooking Boil potatoes until tender, drain and mash fine or put though a ricer. Or allow to cool and grate. On a bread board combine the potatoes, ground meat or fowl, cheese, nutmeg, flour, egg yolks, and seasonings. Knead until smooth, and if mixture does not hold together, add 1 more egg yolk. If dough is too sticky, add a little more flour. Roll dough out on lightly floured board to ½ inch thickness, and cut into 1 inch pieces. Boil in 8 quarts salted water 10 minutes. Drain and serve with desired sauce. Tomato Sauce or Mushroom sauce is good.

NOTE: These gnocchi may be poached in boiling chicken or meat broth and served as an accompaniment to soup, if desired.

Posted to Recipe Archive - 12 Jan 97 submitted by: LeiG@...

Date: Sun, 12 Jan 97 1:55:24 EST

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