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Friday, 3 July 2009

Potato Gnocchi

2 lbs Medium Potatoes (about 4)
1 Tbsp Butter or Maragarine
1/2 tsp salt
1 egg yolk
1 - 1 1/2 cups flour

In covered pot cook potatoes until tender. Drain. In mixing bowl beat hot potatoes, butter and salt until smooth. Add egg yolk and 1/4 cup of flour. Beat until smooth. By hand stir in enough flour to make a moderately stiff dough (I used my kitchen add to stir in the flour). Turn onto floured surface, knead for 4 - 5 minutes with generously floured hands. Shape into balls using about 1 Tbsp dough for each ball. Crease the centre with the handle of a wooden spoon. Cook several at a time in a large amount of salted water for 8 - 10 minutes. Remove, drain. Serve with desired sauce, butter with Salt & Pepper and cheese.

Tip: Epicure Selections Cheddar, Bacon & Chives Dip mix goes really well on top with a bit of butter, salt and pepper.

Note: I know I used more than 1 1/2 cups of flour about 2 cups. I relied on the texture of the dough so that it wasn't too sticky.

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