Gnocchi*** Recipe
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Ingredients : Gnocchi*** Recipe
G Granaroli XBRG76A
4 large Eggs
MM:MK VMXV03A
2 1/2 cup flour, (2 1/2 to 3)
8 large Baking potatoes
2 tsp Salt
boil potatoes in skins until just tender. while hot, remove skins and press
through potato ricer in a large mound on a floured surface. Make a well in
the middle and crack eggs into it. Sprinkle salt around, and add 2 1/2
cups flour around it. Mix eggs in well gently encorporating potato and
flour with it. Mix with hands into a ball and add more flour to until
dough is not sticky. Place dough on the side on a floured surface. Clean
and flour surface well. Cut a piece of dough off and roll into a long
snake-like form. (about 1 inch around. Cut into 1 inch pieces and pus aside
onto floured surface again to prevent sticking to board or to each other.
When all pieces are cut, make grooves by gently rollin the off the grating
side of a cheese grater at the same time making an indentation with the
thumb, They need not be perfect, just enough groove to hold some sauce.
Have a very large pot of salted water boiling. Place half of the gnocchi
into the boiling water, stir briefly and cover. When water reboils remove
cover. When gnocchi rises to the top.
remove with a large slotted strainer and place in serving bowl with sauce
of your choice. Mix gently and cover. Repeat with last batch, add more
sauce and serve-MrsG
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Per serving: 175 Calories; 2g Fat (9% calories from fat); 6g Protein; 34g
Carbohydrate; 61mg Cholesterol; 378mg Sodium
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Preparation Time: 0:00
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