Basic Potato Dumplings

Title:
Basic Potato Dumplings

Yield:
8 Servings

Categories:
Pasta,
Italian




Ingredients:





     8 md Potatoes


     1    Egg Yolk


     1 tb Salt


     2 c  All-Purpose Flour, Up To


          - 2-1/2 Cups


     1 tb Vegetable Oil


   1/4 c  Butter


   1/2 c  Grated Parmesan Cheese






 Puncture potatoes in several places with a fork.  Bake 1 hour in a 350F


 oven or until tender.  Remove and discard skins. Mash potatoes through a


 ricer or food mill into a large bowl, and let cool a little. Add egg yolk,


 salt, and 2 cups flour.  Mix well.  Knead dough on work surface or board


 into a ball.  It should be soft and a little sticky. If it's too sticky,


 add a little flour. Lightly flour surface and hands. Break dough into


 egg-size pieces.  Roll until thickness of thumb. Cut roll into 1-inch


 pieces. Push each Gnocchi against the back of a fork to imprint a pattern.


 This helps them absorb more sauce (and makes them a little prettier).


 Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted


 water.  Bring to a boil.  Add oil and dumplings. Stir, to make sure they


 don't stick t bottom. When they come to surface, let them cook 10-12


 seconds more.  Remove with a slotted spoon as they are done. They get soggy


 if overcooked (they absorb more moisture than regular pasta). Serve with


 butter and Parmesan cheese or your favorite sauce.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini