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Potato Gnocchi
Submitted by Diane T. Speer, Messenger Bookkeeper
The tradition in my Italian family was to serve a pasta dish, as well as the seven fishes, in observance of the religious feast. So, my mother made this meatless gnocchi for every holiday meal before midnight Mass.
POTATO GNOCCHI
2 cups hot mashed potatoes
1 cup sifted flour
1 1/2 teaspoons salt
2 eggs lightly beaten
pinch nutmeg
1/8 teaspoon white pepper
Mix all ingredients and let uncooked gnocchi mixture cool to room temperature. Roll on a lightly floured board into a rope about a half-inch thick. Cut in one-inch lengths and imprint lightly with the back of a fork. Bring 5 quarts of salted water to a boil, adjust so bubbles vary gently. Put gnocchi in water. Simmer, uncovered, until gnocchi float; simmer for an additional minute. Lift out with a slotted spoon, drain in a colander, and keep hot in shallow serving dish. When all gnocchi are done, cover with sauce and cheese.
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