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Handmade Gnocchi
About the recipe Correctly pronounced, "nyoh-kee", I first had this potato based pasta on a camping trip in White Sands, NM. It's soft, squishy nature is different from other pastas, and good to have in my "pasta-quiver". I got this recipe from my good friend, Dania, an wonderful Italian woman who learned to make this from her grand-mother. I'm very convinced of it's authenticity. Being direct from a european source, it is metric.
Servings 4-6
Ingredients 1 kilogram yellow potatoes
300 grams white flour
some salt
Perparation

Boil the potatoes in salted water (~ 1 tsp)

When the potatoes are ready, and smell good, peel and mash them while they are still hot. Holding the hot potatoes with a fork stuck in them while you peel works well.

After mashing well, add the flour and mix well.

Use some of the flour to dust a working surface.

Separate the dough into fist size pieces. Roll each pice out like a snake to the thickness of a medium finger.

Chop each finger into small pieces about 12 mm (~ 1/2 inch) in size. You can get creative with ways of cutting them or texturing them with a fork, or whatever. After all the gnocchi are cut, sprinkle them with a bit of flour to keep them dry until cooked.

Bring a large pot of salted water (1 tsp salt) to a boil. Add the gnocchi and return to a boil. When the gnocchi float, they are most likely done, but try one to test.

Enjoy with any sauce of your liking!
Notes The recipe works perfectly, and makes very delicious, soft, fresh gnocchi. The first time I made this I topped the gnocchi with a tomato-cream sauce and chicken breast cooked with rosemary. It was divine!
Last Made 2005-12-20
email me ~ jessenow@yahoo.com