Basic potato dumplings
Potato Dumplings Pasta Italian Basics
Last updated 6/12/2012 1:07:23 AM. Recipe ID 33345. Report a problem with this recipe.
Title: Basic potato dumplings
Categories: Pasta, Italian
Yield: 8 Servings
8 md Potatoes
1 Egg Yolk
1 tb Salt
2 c All-Purpose Flour, Up To
- 2-1/2 Cups
1 tb Vegetable Oil
1/4 c Butter
1/2 c Grated Parmesan Cheese
Puncture potatoes in several places with a fork. Bake 1 hour in a
350F oven or until tender. Remove and discard skins. Mash potatoes
through a ricer or food mill into a large bowl, and let cool a
little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough
on work surface or board into a ball. It should be soft and a little
sticky. If it's too sticky, add a little flour. Lightly flour surface
and hands. Break dough into egg-size pieces. Roll until thickness of
thumb. Cut roll into 1-inch pieces. Push each Gnocchi against the
back of a fork to imprint a pattern. This helps them absorb more
sauce (and makes them a little prettier). Arrange them on a floured
tray. Fill a large saucepan 2/3 full with salted water. Bring to a
boil. Add oil and dumplings. Stir, to make sure they don't stick t
bottom. When they come to surface, let them cook 10-12 seconds more.
Remove with a slotted spoon as they are done. They get soggy if
overcooked (they absorb more moisture than regular pasta). Serve with
butter and Parmesan cheese or your favorite sauce.
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