Gnocchi: Italian Potato Dumplings
Author: Christy Jean
Recipe type: Side
- 1lb. potatoes ( about 3 small/medium or 2 large potatoes)
- egg white
- 1 tsp. salt (optional)
- ¾ cup all purpose flour
- Cut potatoes in halves and boil until soft when poked with fork, about 20-30 minutes. Be careful not to over boil as to make the potatoes full of water. This will make the dough very sticky later and trying to compensate with more flour will just make them too dense. Set potatoes aside in bowl to cool. Keep the pot of boiling water on the stove for later use. Take skins off and mash thoroughly.
- get that pot of potato water boiling again. Then put mashed potatoes in mound and pour egg on it. Mix in with hands and then knead in salt and flour, adding a little bit at a time, knead thoroughly. Dough should feel slightly sticky.
- Separate dough into 5 handfuls and roll each into long ropes, about 1 inch diameter. You may need up to ¼ cup more flour, to dust your hands and the dough, while rolling out.
- Cut the dough ropes into ½ inch pieces. To prevent the dough from sticking to the knife, coat knife with a little olive oil. Optionally, you many press a fork coated in oil in the side to make indentations to help it hold sauce
- Drop about 20 of the dumplings into the boiling water, crowding will make them stick. When it floats to the top, about 1 minute, it is done! Remove from water with slotted spoon into empty bowl. Repeat until all dumplings are boiled, then pour off any remaining water from bowl of dumplings.
These little lumps have a really nice texture and are versatile. They go great with all kinds of sauces: cheese sauce, tomato, basil, and so on. I put them to use in a casserole.