Ingredients
- 4 medium taters, peeled and quartered
- 1 egg, gently beaten
- 1-1/2 teaspoons salt, divided
- 1-3/4 to two cups all-purpose flour
- 3 quarts water
- Spaghetti sauce, warmed
Directions
- Place taters inside a saucepan and canopy with water. Provide a boil. Reduce heat cover and prepare for 15-twenty minutes or until tender. Drain and mash.
- Place 2 cups mashed taters inside a large bowl (save any remaining mashed taters for an additional use). Stir in egg and 1 teaspoon salt. Progressively beat in flour until blended (dough is going to be firm and elastic).
- Turn onto a gently floured surface knead 15 occasions. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press lower having a gently floured fork.
- Inside a Nederlander oven, bring water and remaining salt to some boil. Add gnocchi in small batches prepare for 8-ten minutes or until gnocchi float to the peak and therefore are cooked through. Remove having a slotted spoon. Serve immediately with spaghetti sauce. Yield: 6-8 servings.
Initially printed as Potato Gnocchi in Taste of Home August/September 2006, p41