Great Gnocchi!
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
directions
- Peel, quarter and rinse potatoes.
- Put in a large saucepan with enough water to cover.
- Boil 25 minutes or until soft enough to mash.
- Drain off liquid and mash with a potato ricer.
- Keep potatos in the saucepan and add flour.
- Beat egg, salt and garlic powder, add to potato and flour mixture.
- Beat well.
- Turn dough onto floured surface and knead about 10-12 times.
- Divide dough into quarters.
- Roll each quarter into ropes, cut into 3/4 inch pieces and roll each piece with a floured fork. Pieces should resemble little tubes with indentions of the tines. They look really professional when boiled.
- In a large pot, bring water to a boil.
- Add gnocchi pieces in small batches. When they're done, they will float to the top.
- Remove with a slotted spoon.
- Add butter to gnocchi.
- If desired, add parmesan cheese to the gnocchi.
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>