https://deltanine.net/mw/index.php?action=history&feed=atom&title=Potato_Gnocchi_Recipe 2026-09-11T23:32:41Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Potato_Gnocchi_Recipe&diff=775&oldid=prev 2013-07-25T08:45:21Z

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Chris https://deltanine.net/mw/index.php?title=Potato_Gnocchi_Recipe&diff=774&oldid=prev 2009-09-21T04:58:43Z

<p>‎<span dir="auto"><span class="autocomment">Method</span></span></p> <p><b>New page</b></p><div>===Ingredients===<br /> *2 lbs whole baking potatoes<br /> *2 beaten egg yolks<br /> *1 1/2 cups flour<br /> *Pinch of salt<br /> Your favorite pasta sauce (for example, this basic, delicious tomato sauce)<br /> ===Method===<br /> #Preheat oven to 350°F. <br /> #Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. <br /> #Bake the potatoes in their skins until tender, about an hour. <br /> #Let cool on a rack, cutting them open to help cool and let more moisture escape.<br /> #Scoop out the potatos from their skins. <br /> #Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) <br /> #It is best to work with the potatoes when they are still warm.<br /> #Add the flour, egg and a pinch of salt. <br /> #Mix by hand until you have a nice pliable ball of dough. Do not overmix.<br /> #Prepare a work area and dust it with flour. <br /> #Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. <br /> #It is very important to keep a light touch while you are rolling the dough. <br /> #Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.<br /> #Cut the tubes of dough into pieces about one inch long. <br /> #Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). <br /> #As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. <br /> #At this point you can freeze the gnocchi ahead of time. <br /> #Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. <br /> #To cook, just put the frozen gnocchi into the simmering water for the next step.<br /> #Bring at least 6 quarts of salted water to a boil in a shallow saucepan. <br /> #Gently drop the gnocchi, a few at a time, into the water. <br /> #As soon as they rise to the surface, remove them with a slotted spoon, draining well. <br /> #Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.<br /> #As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately.<br /> Serves 6.</div>

Mina