These little potato dumplings are a traditional Italian appetizer but, served with a salad and bread, they make a substantial main course.
1 kg (2 lb 4 oz) old potatoes, cut into 1 cm (1/2 inch) pieces
60 g (2 oz) 1/4 cup butter or margarine
1 egg, beaten
300 g (10 1/2 oz) 2 1/2 cups plain (all-purpose) flour
salt
60 g (2 oz) 1/4 cup butter or margarine
1 egg, beaten
300 g (10 1/2 oz) 2 1/2 cups plain (all-purpose) flour
salt
Sauce
125 ml (4 fl oz) 1/2 cup olive oil
2 garlic cloves, very finely chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
salt and pepper
2 garlic cloves, very finely chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
salt and pepper
To serve
freshly grated Parmesan (optional)
mixed salad (greens) warm ciabatta
mixed salad (greens) warm ciabatta
method
1. Cook the potatoes in a saucepan of boiling salted water for about 10 minutes or until tender. Drain well.
2. Press the hot potatoes through a sieve (strainer) into a large bowl. Add 1 teaspoon of salt, the butter or margarine, egg and 150 g (5 1/2 oz) 1 1/4 cups of the flour. Mix well to bind together.
3. Turn on to a lightly floured surface and knead, gradually adding the remaining flour, until a smooth, soft, slightly sticky dough is formed.
4. Flour the hands and roll the dough into 2 cm (3/4 inch) thick rolls. Cut into 1 cm (1/2 inch) pieces. Press the top of each piece with the floured prongs of a fork and spread out on a floured tea towel (dish cloth).
5. Bring a large saucepan of salted water to a simmer. Add the gnocchi and
cook in batches for 2 - 3 minutes or until they rise to the surface.
6. Remove the gnocchi with a perforated spoon and put in a warmed, greased serving dish. Cover and keep warm.
7. To make the sauce, put the oil, garlic and seasoning in a pan and cook, stirring, for 3 - 4 minutes until the garlic is golden. Remove from the heat and stir in the herbs. Pour over the gnocchi and serve, sprinkled with Parmesan, and accompanied by salad and warm ciabatta.
2. Press the hot potatoes through a sieve (strainer) into a large bowl. Add 1 teaspoon of salt, the butter or margarine, egg and 150 g (5 1/2 oz) 1 1/4 cups of the flour. Mix well to bind together.
3. Turn on to a lightly floured surface and knead, gradually adding the remaining flour, until a smooth, soft, slightly sticky dough is formed.
4. Flour the hands and roll the dough into 2 cm (3/4 inch) thick rolls. Cut into 1 cm (1/2 inch) pieces. Press the top of each piece with the floured prongs of a fork and spread out on a floured tea towel (dish cloth).
5. Bring a large saucepan of salted water to a simmer. Add the gnocchi and
cook in batches for 2 - 3 minutes or until they rise to the surface.
6. Remove the gnocchi with a perforated spoon and put in a warmed, greased serving dish. Cover and keep warm.
7. To make the sauce, put the oil, garlic and seasoning in a pan and cook, stirring, for 3 - 4 minutes until the garlic is golden. Remove from the heat and stir in the herbs. Pour over the gnocchi and serve, sprinkled with Parmesan, and accompanied by salad and warm ciabatta.
serving amount
serves 6
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