Potato Dumplings

I wanted a challenge. I make pasta all the time. I very rarely buy store bought pasta anymore.

But I have never made gnocchi. I thought it would go wonderfully with the lamb and eggplant dishes I was planning to serve at my Italian dinner party.

I had it in my head that gnocchi would be complicated. I always see them on the menu at nice Italian restaurants, so they seem like something special.

I could not believe how easy they were!

With just three ingredients, I imagine it would not be hard to screw it up. That’s how it is with simple recipes - you really have to get them right because there is nothing to hide behind.

It does take a bit of work to get all the flour incorporated into the riced potatoes. The end result is a very stiff potato mixture.

Thankfully, because the potato mixture is so stiff, it is easy to form the little pillows.

I did make all the gnocchi about two hours before the dinner party was scheduled to start. You don’t want to make them too early though. I did read up on it a bit. Apparently the potato can start to brown if the gnocchi sit too long.

The pillows cook nicely in 10 minutes. They are soft and a little puffy.

After the boiling and right before I served the gnocchi I sautéed it in a little butter with shredded basil leaves. I think this was the perfect method.

My guests loved them. My husband was thrilled to find that there was enough left over for a lunch portion the next day!

The recipe was absolutely a success. I think I will be making gnocchi more often!

Watch The Video

GNOCCHI

4 Pounds Potatoes

5 Cups Flour

Salt

Boil and rice potatoes. Gradually add 5 cups flour. Knead until a smooth manageable dough is obtained. Roll dough into long roselike strips about 3/4 inch thick. Cut into 3/4 inch pieces. Dip in flour. Use prong of a fork to make dented design on each piece. Boil in 8 quarts rapidly boiling salted water for 10 minutes. Drain.