2 lbs potatoes
1 egg
2-3 c flour
3 tbsp milk
salt
pepper
nutmeg
Boil potatoes, cool slightly, and mash. Make mound of potatoes into a circle on the counter and make a hole in the middle. Break egg in the middle; add about as much milk as the size of the egg. Add salt, pepper, and nutmeg (to taste for each). Knead in flour, a little at a time, until dough is no longer sticky. Roll dough into snake and cut into 3/4 inch squares. Place in boiling water until gnocchi rises to surface, about 3-4 minutes. Mix with homemade red sauce (or favorite spaghetti sauce), put in a casserole dish, top with mozzarella cheese, and bake at 350 for 30 minutes. The gnocchi freezes well.
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