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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this out of one of the ToH magazines. Making this was pretty fun for me, until my potato ricer broke and now I have to push it through a sieve. That is not easy. BUT, these little treasures are well worth the hassle. Time does not include peeling and boiling of potatoes, as I've never really measured the time when I do that, AND you can always use leftover potatoes for this (time I put down may be inaccurate anyway, because, again, I don't usually measure the time it takes to make things, so I just guessed). Ingredients:
1 lb potato, peeled, quartered and boiled until tender |
2/3 cup flour |
1 egg |
1/2 teaspoon salt |
3 quarts water, boiled |
2 tablespoons butter |
2 teaspoons minced garlic cloves |
1 teaspoon ground sage |
Directions:
1. After the potatoes have been boiled until tender, put them back in their original cooking pot over low heat and stir until all water is evaporated, which should take about 30 seconds to a minute.
2. Press potatoes through potato ricer, or like I said above, force through a sieve (not recommended, but sometimes you have to do what you have to do).
3. Make a well in the potatoes.
4. Sprinkle flour over potatoes and into well.
5. Whish egg with salt and pour into well.
6. Stir until blended.
7. Knead about a dozen times, forming a soft dough.
8. Divide dough into fourths.
9. On floured surface, roll each portion into 1/2 -thick ropes and cut into 3/4 pieces.
10. Press each piece with a floured fork and kind of roll it either towards or away from you in order to make cute little squashed potato pillows.
11. Cook pieces in batches in the boiling water until they float.
12. Remove, strain and keep warm.
13. In large heavy saucepan, melt butter over medium heat and add garlic and sage.
14. Cook for 2-4 mintues, stirring constantly so that the garlic doesn't burn, until they are golden brown.
15. Add cooked gnocchi and stir to coat.
16. Serve immediately.
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