Little pillows of potato pasta.
Suggestions: Can be frozen.
Serves: 6 person(s)
Preparation Time: 30 mins
1 egg yolk
3/4 cup all-purpose white flour
1/2 tsp salt
Prick the unpeeled potatoes with a fork and bake for one hour.
Remove from oven; while still warm, peel and mash. Put in a food processor and blend to a smooth paste. Make a well in the center and add the egg yolk, most of the flour and the salt. Work in by hand.
When mixture is a dough consistency, transfer to a lightly floured surface and kneed gently with lightly floured hands. Work in the remaining flour.
Divide into eight equal portions. Roll each piece into an 8-inch sausage shape. Cut into 1/2-inch pieces with a floured knife. Place each piece on a fork, press down and roll the dough with your finger.
Dust with flour after putting on a tray - do not overlap.
Cook the gnocchi in a large saucepan of boiling water for 2 to 3 minutes, or until they float.
Serve hot with your favorite pasta sauce.
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