Grandmas Gnocchi Recipes
GRANDMA'S GNOCCHI
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.
Provided by PASTAWITHGARLIC
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 39.9 g, Cholesterol 23.3 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 18.7 mg, Sugar 1.3 g
GRANDMA'S GNOCCHI
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.
Provided by PASTAWITHGARLIC
Categories Italian Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 39.9 g, Cholesterol 23.3 mg, Fat 2.6 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 18.7 mg, Sugar 1.3 g
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- Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
- When you're ready, pull the potatoes into a soft mound. Drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy.
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