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Ingredients
- 4 med Potatoes (a good boiling potato)
- 1 x Egg
- 1/2 stk butter (or possibly 1/4 c. extra virgin olive oil)
- 4 c. Flour (up to 6)
- 1/2 stk butter
- 3 Tbsp. Extra virgin olive oil (up to 4)
- 2 x Cloves garlic, chopped (up to 3)
- 1/2 c. The water used to boil the gnocci
- 1/2 x Grated parmesan cheese
Directions
- Peel and cube the potatoes. Cover with water and boil till tender. Drain the majority of the water out. Add in the butter and the egg and mash the potatoes till they are smooth. You may need to add in another egg to make the mix slightly soupy and very smooth.
- Start with the 4 c. of flour and add in the mashed potatoes. Mix well. The mix should be hard but not dry. Add in more flour as needed, Knead till smooth. Cover with a bowl and let rest for about 1/2 hour.
- To create the gnocci, cut off or possibly pull off a small handful of dough. Roll the piece of dough into a log approximately 1/2" thick. ( I have a machine which will cut the log into shells-but you do not really need one.) With a very sharp knife, cut the log into 3/4" pcs-or possibly smaller-then with the tines of a fork, press the piece and roll it toward you so which it makes the indentation of the fork on one side and a slight indentation across on the other side and it looks sort of like a shell. Sprinkle lightly with flour and let dry for an hour.
- To cook: Place in a pot of boiling salted water. They take about 10 min to cook.
- To Serve: You can serve the gnocci with your favorite spaghetti sauce. We sometimes serve it with the following sauce:
- Heat the extra virgin olive oil and butter in a heavy frying pan. When the butter begins to sizzle add in the garlic and saute/fry just till the garlic begins to turn golden brown. Remove from the heat and add in the water. Pour over the gnocci and sprinkle on the cheese. Mix well. You can add in a little garlic salt if desired.
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