Potato Gnocchi With Veal Sauce Recipe
In my personal opinion, this Potato Gnocchi With Veal Sauce stands Numero Uno in the world and I cannot contain my urge to offer this to you. The popular Italian Potato Gnocchi With Veal Sauce which is served as Side Dish, is sure to tickle your taste buds. The Potato Gnocchi With Veal Sauce is made with Vegetable which is easily available at any grocery store. I will look forward to your feedback.
Ingredients
3 cups finely mashed unseasoned potatoes
1 1/2 cups unsifted regular all-purpose flour
1 1/2 teaspoons salt
1 tablespoon olive oil
2 eggs, beaten slightly
Flour
Boiling, salted water
2 to 3 tablespoons melted butter
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.
