Gnocchi Pasta

I remember the website for my mother in the kitchen rolling his potato gnocchi off a wonderful fork on the counter. I watched with great anticipation. I love gnocchi, and my mother is the best.

Gnocchi are short balls potato or pasta potatoes if you want. Many have tried and failed to make a good number of these tiny wonders. But the fact is that the dumplings are not difficult to do and if you know what you are doing.

So without further ado, here is famous potato gnocchi with my mother.

INGREDIENTS

aec 8 potatoes
aec 2 cups all purpose flour
aec 2 eggs

COOKING INSTRUCTIONS

Now, most people should start by telling you to boil your potatoes until they are tender. Well, my mother is that for a long time. Then one day, she experimented and found that if you make your potato gnocchi baked instead of boiled potatoes, remove them from much lighter.

1.Bake your potatoes until cooked and tender. There is no need to over cook. Scrape the inside of the potatoes and discard the skins. You can crush the potatoes, but you'll have much better results if you use a ricer.

2.After they have cooled slightly, place your riced potatoes on your work surface or cutting board and make a well in center. Add your egg and a little flour and knead into a soft dough. Too much flour it will ruin your dish. You want to include just enough to give you the dough and no more practice.

3.Now take your dough a few at a time and roll into a long rope about an inch in diameter on a floured surface. Cut the rope into pieces an inch. When you have all your pieces cut, you will gently roll them to the end of a fork with your thumb. This will give the gnocchi a nice texture and shape.

4.Now, boil a pot of salted water add your gnocchi and give them an occasional stir. The cook pretty quickly - about 3-5 minutes. When the climb up the pot, they are done.

5.Drain the gnocchi and mix with your favorite sauce. Most people have pomodoro sauce or meat sauce. Me, I love them with a nice basil pesto and topped with a dollop of ricotta.