Wednesday, March 11, 2015

Meatless Recipe for Fridays in Lent - Homemade Gnocchi


4 medium to large potatoes, boiled, and peeled (potatoes can also be baked)
Approximately 2 to 3 cups of all-purpose flour
1 egg (optional as it may make the dough sticky) use if a nice yellow colored dough is preferred.

Make sure potatoes are drained.  They should not be watery.  Run through a ricer or mash them with a potato masher until completely mashed.

NOTE:  I like to work dough in a large bowl in order to keep the counter clean.

On a clean surface, place the mashed potatoes and add the salt. At this point the egg can be added. Add the flour a 1/4 cup at a time and work it into the potato until the dough is firm like if you were making pasta.  It should not be sticky.  You may need to add more flour.

Now the tedious part, not hard, just tedious.

Roll the dough about 1 inch and a half thick.  Slice the dough about an inch or so thick.

These strips must be rolled out on a floured surface, into approximately 9 inch ropes.  Then cut the ropes about an inch or so pieces.  Roll with piece on a fork and set aside.  The above photos were my first attempt in making gnocchi so the shapes are not uniform.


Bring a big pot of water to boil.  Cook the gnocchi until they float on top.

Serve immediately.

Gnocchi goes well with your favorite marinara sauce or butter and sage sauce.

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