Gnocchi

  

This recipe is listed on Domestic Randomness

Gnocchi are Italian potato dumplings.  They look like little pasta shapes but are a little denser than pasta.  My family is from southern Italy - Sicily to be exact.  My Nonna didn't cook gnocchi very often.

The first time I had gnocchi was at a Thanksgiving feast at my 1st Grandmother In Law's house.  She was a feisty little Italian lady (aren't we all!).  Her name was Angie Marz (nee Ventimiglia) - she was my son's Great Grandmother.

Angie Marz holding my little Jonah Bologna - 1999 

Here are the ingredients to make gnocchi:

2 large russet potatoes
1-1 1/2 cup flour
1 egg
1 tablespoon olive oil
1 teaspoon salt

To begin with, bake your potatoes in the oven at 375 degrees for 1 hour or until soft.  Let them cool and then scoop out the potato.  Be sure not to include the skin in the potato pulp.  Take a fork and mash the potato - get rid of the chunks.  If you have a potato ricer, that would be a perfect tool to use.

When the potato is mashed, add the flour, egg, salt and olive oil. 

Knead the ingredients until it forms a dough.

Take a small chunk of the dough and roll it out, like a long snake.  Cut the dough into 1/2 inch pieces and place on a floured surface.

Cook the gnocchi in salted, boiling water.  When the dumplings float to the top (about 2 minutes), they are ready.  Drain the gnocchi and put your favorite sauce on them:  meat sauce, marinara, pesto, etc.

I put fresh pesto on the gnocchi.  It was FABULOUS! 

http://rediscovermom.blogspot.com/2012/09/pesto.html

Mangia!  This recipe is listed on Foodie Friends Friday!