Potato Gnocchi With Veal Sauce Recipe
Ingredients
| 3 cups finely mashed unseasoned potatoes | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| 2 eggs, beaten slightly | ||
| Flour | ||
| Water | 1 , salted (As required) | |
| Melted butter | 2 Tablespoon | |
| Veal Sauce | ||
| 1 1/2 cups shredded Parmesan or dry jack cheese, or 3/4 pound thinly sliced teleme cheese | ||
Directions
Cook peeled potatoes until tender in unsalted water and drain thoroughly, then rub through a fine wire strainer.
Or, prepare instant dehydrated mashed potatoes by heating the amount of water called for to make 6 to 8 servings; stir in potatoes as directed.
Measure the mashed potatoes into a bowl and add the 1 1/2 cups flour, salt, and oil; blend with a fork.
Add eggs and blend thoroughly.
Turn dough out onto a moderately well-floured board and knead gently about 15 times.
Cut off a piece of dough and roll on a very lightly floured board into a cord 3/8 inch thick.
Cut in 1 1/4-inch lengths.
Roll each in the center lightly with your forefinger to give a bow shape.
Set gnocchi, not touching, on a lightly floured pan.
When all are shaped, cook by dropping about 1/3 at a time into about 3 quarts of boiling, salted water.
Cook for 5 minutes after they return to surface of water (stir gently if they haven't popped up in about 1 minute).
Keep water at a slow boil.
Remove with a slotted spoon, draining well.
Place in a shallow-rimmed pan and mix gently with the melted butter.
Cover tightly with foil and keep in a warm place while you cook the remaining gnocchi.
You can hold the gnocchi in a slightly warm oven (150° or lower) for as long as 3 hours, if well covered.
Flavor is best if they don't cool after cooking.
Or, prepare instant dehydrated mashed potatoes by heating the amount of water called for to make 6 to 8 servings; stir in potatoes as directed.
Measure the mashed potatoes into a bowl and add the 1 1/2 cups flour, salt, and oil; blend with a fork.
Add eggs and blend thoroughly.
Turn dough out onto a moderately well-floured board and knead gently about 15 times.
Cut off a piece of dough and roll on a very lightly floured board into a cord 3/8 inch thick.
Cut in 1 1/4-inch lengths.
Roll each in the center lightly with your forefinger to give a bow shape.
Set gnocchi, not touching, on a lightly floured pan.
When all are shaped, cook by dropping about 1/3 at a time into about 3 quarts of boiling, salted water.
Cook for 5 minutes after they return to surface of water (stir gently if they haven't popped up in about 1 minute).
Keep water at a slow boil.
Remove with a slotted spoon, draining well.
Place in a shallow-rimmed pan and mix gently with the melted butter.
Cover tightly with foil and keep in a warm place while you cook the remaining gnocchi.
You can hold the gnocchi in a slightly warm oven (150° or lower) for as long as 3 hours, if well covered.
Flavor is best if they don't cool after cooking.
Chef
