Thursday, 4 April 2013

Gnocchi- potato dumplings with a twist!

You may think that potato gnocchi are hard to make, but they're not. They are quite easy to make and require no special equipment.
These are very easy to make and don't take long. You can use them for anything, like pasta Primavera  , like in the March 31st post, or you can put it in chicken soup, or use them as an appetiser.
Gnocchi have and interesting background. The name is French and Italian, but most people say it originated in Italy.
They are not dense potato dumplings, they are light, airy... I don't know how to describe it.

You can use any kind of potatoes, like sweet, yucan gold, russet etc. even squash works.
I must say, that a ricer works for this, remember when I said " this requires no special equipment", well this isn't required, but it is recommended (don't worry).

Makes two dozen gnocchi:
3 large russet or sweet potatoes
3/4-1 cup flour
Pinch of salt
1 egg white

Preheat oven to 375°f
Bake your potatoes for 40-45 minutes or until tender.
Scoop out potato flesh and let cool in a bowl. Then, add salt, egg white and 1/4 cup of cheese.
Mix well, then add flour, very slowly, until slightly doughy.
Form dough into small dumplings.
Place in boiling water for five minutes, do in batches.
Serve hot with extra cheese.
Bon Appetit et jouir

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