Basic Potato Dumplings (Gnocchi)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
potatoes
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
butter
|
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
potatoes
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
butter
|
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Puncture potatoes in several places with a fork. Bake 1 hour in a 350℉ (180℃) oven or until tender. Remove and discard skins. Mash potatoes through a ricer or food mill into a large bowl, and let cool a little.
Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough on work surface or board into a ball. It should be soft and a little sticky. If it's too sticky, add a little flour. Lightly flour surface and hands.
Break dough into egg-size pieces. Roll until thickness of thumb. Cut roll into 1-inch pieces. Push each Gnocchi against the back of a fork to imprint a pattern.
This helps them absorb more sauce (and makes them a little prettier).
Arrange them on a floured tray. Fill a large saucepan ⅔ full with salted water. Bring to a boil. Add oil and dumplings. Stir, to make sure they don't stick teaspoon bottom. When they come to surface, let them cook 10 to 12 seconds more.
Remove with a slotted spoon as they are done. They get soggy if overcooked (they absorb more moisture than regular pasta).
Serve with butter and Parmesan cheese or your favorite sauce.
