Italian Recipes
|
|
|
| Ingredients |
| 1 |
Russet potatoes |
1 pound |
| 2 |
Egg yolks |
4 |
| 3 |
Freshly grated parmesan |
1/2 cup |
| 4 |
Freshly grated nutmeg |
1/4 teaspoon |
| 5 |
Gray salt |
1/2 teaspoon |
| 6 |
Freshly ground black pepper |
1/4 teaspoon |
| 7 |
All-purpose flour |
1 cup |
| Method |
|
Boil the whole potatoes until they are soft, about 40 minutes. While still
warm, peel and pass through vegetable mill onto clean pasta board. Make
well in the centre of potatoes and sprinkle all over with flour. Place egg
yolks and salt in the centre of well and by using the fork, stir into the flour
and potatoes, just like making the normal pasta. Once eggs are mixed in,
bring dough together, kneading gently until a ball is formed. Knead gently
for another 4 minutes, until ball is dry to touch.
Roll the ball of dough into 3/4 -inch diameter dowels and cut dowels into 1-
inch long pieces. Flick pieces off of fork or concave side of cheese grater, until
dowel is finished. Boil a good quantity of water in a large pot, add salt and
freshly made gnocchi and cook until it starts to float on the surface, remove
them and drain well. Heat oil in a pan; add gnocchi, nutmeg, salt and pepper
and cook until golden. Garnish it with grated parmesan and serve.
|
| Servings -4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
- It is a pasta, but it has potatoes in it, which makes it so
delectable and every one's favorite. You can pair it up with any sauce you like.
|
| Similar
Dishes |
|
Any pasta dish
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
