|
Gnocchi are little dumplings made either
with mashed potato and flour, as here, or with semolina. They should
be light in texture, and must not be overworked while being made.
Ingredients
Method
-
place the unpeeled potatoes in a
large pan of salted water. Bring to boil and cook until the
potatoes are tender. Drain. Peel the potatoes while it still hot
but cool enough to handle.
-
spread the flour on a working
surface. Mash the hot potatoes, dropping them directly on to the
flour.
-
Sprinkle with half of the
remaining flour and mix lightly into the potatoes.
-
Break the egg into the mixture,
then add the nutmeg and knead lightly, drawing in more flour as
necessary.
-
When the dough is light to the
touch and no longer moist or sticky it is ready to be rolled.
-
Divide the dough into 4 parts. On a
lightly floured board form each part into a roll about 2 inch in
diameter. Cut the rolls crosswise into pieces about 2 inch long.
-
Hold an ordinary table fork with long
tines sideways, leaning on the board. Press and roll the gnocchi
lightly one by one, along the tines of the fork. Making ridges on
one side and a depression from your thumb on the other.
-
Bring a large pan of water to a fast
boil, add salt and drop in about half the gnocchi.
-
When the gnocchi rise to the surface,
the gnocchi are done.
-
Scoop them out, allow to drain and
place in a warmed bowl. Dot with butter, keep warm while the
remaining gnocchi are boiling.
-
As soon as they are cooked, toss the
gnocchi with the butter, sprinkle with grated Parmesan and serve.
Serves 5.
|