Gnocchi, smoothSubmitted by: AUBRAZILLA
IntroductionThese are some gnocchi my friend made. These are some gnocchi my friend made.
2 idaho potatoes, medium
1 cup flour plus 1/3 cup for extra
1 egg yolk
desired spices (we used garlic powder, salt and rosemary for these)
When the potatoes are boiled to the point of falling apart, strain them and run some cold water over them. It is okay if some of the potatoes wash away. Try to get them cold, you might be using your hands later.
Mash the potatoes to within an inch of their lives, and then puree them to the best of your ability! No adding any liquids!
When the potatoes are smooth, add the egg yolk and this should help make them even smoother and more supple. Then, slowly incorporate 1 cup of flour. Depending on the size of the potatoes this should be enough but be prepared to add more. Add salt and spices and mix well.
Form a quenelle using two spoons (this is easy enough, but you should look it up if you don't know how) or just make an oval dollop and form it lightly with your hands. The dough will be very smooth and delicate so you cannot play with it. Test out one of these in boiling water. Wait for it to float so that more than half of the gnocchi is above water, then retrieve it and taste for yourself. If it falls apart or you prefer are thicker consistency, add more flour to the mix.
When you are satisfied with the mixture, you can either boil the gnocchi in salted water and serve with a sauce, or boil them in a broth and serve it altogether as a soup.
Number of Servings: 6
Recipe submitted by SparkPeople user AUBRAZILLA.