Italian Gnocchi

Gnocchi are little dumplings. They are a very ancient form of food, and there are examples of recipes for gnocchi, the back to 13th Century. Gnocchi can be made with many different ingredients, like pumpkin, bread, flour, flour, and eggplant. But the modern Italian dumplings with potatoes.

Gnocchi

3 pounds Russet potatoes
2 cups flour
2 eggs
Two dashes of salt

Sure to use russet potatoes or cooked. Russet potatoeshigh and low starch in water to make light gnocchi in texture. Cook the potatoes in the oven, microwave, and cook until it did. When the potatoes are cooked, leave the skin and remove after they are cooked. Too much moisture will cause the potatoes absorb the excess flour, which is a dumpling top. Run the cooked potatoes with a food mill or RICER.

Put the potatoes in a bowl and mix flour, eggs and salt. Stir until all ingredients are:recorded, and form a loose dough begins to take the dough in your hands and knead gently for several minutes, until dough forms a ball and is dry.

Divide the dough into a long stick, about ¾ to 1 inch in diameter. Cut into1 inch long pieces. Using a fork and gently put paint each piece with a fork for small grooves in one side of gnocchi. This will help keep the sauce.

Bring 6 liters of water to a boil. Drain dumplings, being careful not to put too much on his plateonce, and cook until they float, about one minute. Remove cooked gnocchi in boiling water and place in a bath of ice water to stop the cooking process. Continue until all the gnocchi are cooked. Removed from the ice-cooled dumplings on a towel to drain.

The gnocchi are now, like any other type of pasta can be used. Are particularly well with the pesto, but can be used with a different type of Italian pasta sauce. Cooked and refrigerated gnocchi can be launched with olive oil and are inRefrigerator for one or two days.