Basic Potato Dumplings Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 medium: Potatoes,
1: Egg Yolk,
1 tbsp: Salt,
2 cup: All-Purpose Flour, Up To 2-1/2 Cups
1 tbsp: Vegetable Oil,
1/4 cup: Butter,
1/2 cup: Grated Parmesan Cheese,
Directions:
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 its 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 dont 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.
Source from luhu.jp
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 its 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 dont 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.
Source from luhu.jp