Grandma's Gnocchi

SUBMITTED BY: PASTAWITHGARLIC PHOTO BY: paesano

"My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 russet potatoes
1 cup all-purpose flour
1 egg, lightly beaten
1 tablespoon olive oil
1 pinch salt

READ REVIEWS (26)

DIRECTIONS

Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

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REVIEWS

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Reviewed on Apr. 5, 2005 by SMPARSONS

Very nice, I recommend letting them sit for a 1/2 hour under a damp towel or in the fridge so the flour develops a little bit. They can get a bit gluey otherwise. I also added the traditional ridges to these by rolling them over the back of the tines of a fork. Theoretically holds the sauce a bit better... try this just with butter and sage too, delicious.

16 users found this review helpful

Reviewed on May 3, 2007 by HomeMum

STOP PRESS!!! This recipe is good, if you know how to make the best of it. I didn't when I tried it the first time. The dough took far more flour than the recipe stipulated, and sure enough, the resultant dumplings tasted bland and floury. After doing some research, I discovered what was causing the problem. Overcooking the potatoes! If they are overcooked, they will absorb more flour, sink to the bottom of the pot like lumps of something you don't wanna eat, and come out floury and tasteless. Just cook the potatoes until a knife will easily go through them, but don't let them cook so long that they start falling apart. Then, when you mash them, I'd recommend adding garlic salt and your favourite Italian herbs. I served ours with a home-made Primavera sauce, and next time I'll serve it with a creamy bacon/shallot sauce. Yes, there will be a next time, and I'll be sure and not overcook the potatoes!

8 users found this review helpful

Reviewed on Sep. 21, 2005 by Pasta Girl

This is the best Gnocchi that I have ever had. It is deliciously tender and melts in your mouth. I was pushed for time so I used instant mashed potatoes instead and it turned out a treat. I also used more flour than the recipie said. Yum!!

6 users found this review helpful

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