*  Exported from  MasterCook  *
 
                               Potato Gnocchi
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Side Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Boiling potatoes -- -=OR=-
    5 1/2  cups          -Mashed potatoes
      3/4  cup           Flour (or more)
    5                    Egg yolks
      1/8  teaspoon      Nutmeg
    1      teaspoon      Salt -- or as desired
                         White pepper -- to taste
      1/3  cup           Olive oil
 
 USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft. Or cook
them in a microwave according to oven directions or bake in a conventional oven.
Drain boiled potatoes. Peel potatoes when they are cool enough to handle and
puree them through a food mill or potato ricer while still warm. Do not use a
blender or food processor for this because it excites the gluten in the potato
and makes a sticky mess. If using leftover mashed potatoes, place in a small pot
and heat them until they are warm. Transfer potatoes to a mixing bowl, add the
yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Knead together and
add the remainder of the flour if necessary, bit by bit, kneading until a
slightly sticky consistency is attained. Lightly dust a work surface with flour.
Form the dough into sausage-like rolls about the thickness of your thumb. Cut
into pieces about 1-inch in length. Using a fork, flatten the pieces so that the
tines leave an imprint in the gnocchi!
   . Keep a glass of water nearby to clean the fork. Meanwhile, fill a 3-quart pot
 with salted water and bring to a boil. Reduce heat so that the water is boiling
 at a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time.
 They will sink to the bottom but will rise to the surface after a minute or so.
 Continue to cook for another 15 seconds.
 Immediately remove with a slotted spoon to a colander. Sprinkle with a little
olive oil, mix gently and transfer to a heated platter.
 Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a
side accompaniment to roast meat or poultry.
 
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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