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Recipe Name: Potato Dumplings (maloney) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) New potatoes
1/2 Cup(s) Flour
1 Pinch(s) Salt, or to taste
2 Cup(s) Pasta sauce, for serving
Boil potatoes in their skins just until tender. Be careful not
toovercook to the point where potatoes split. Drain and allow to
cool.Peel the potatoes and put them through a potato ricer or mash with
afork (be sure to mash out all lumps).Spread out on counter top and
allow to cool. When quite cool, bring 4quarts of salted water to a
boil.Now work the flour, a little at a time, into the cooled mashed
potatoes,add some salt and form a loaf. cut loaf into quarters and roll
eachquarter with your hands on a floured board until it forms a
cylinderabout 1/2 inch thick. With knife cut into pieces about 3/4 inch
long.Repeat until all dough has been used.Slip gnocchi into the boiling
water and cook until they float to thetop. no more than a minute or
two. Do not overcook as the gnocchi willfall apart if cooked too long.
Drain gnocchi and toss in the sauce.From Cook and Tell by Liz Caesar,
18-Feb-98, RiversidePress-Enterprise. Topic: Gnocchi (pronouced no-key
or yo-key, Italian,for dumplings). An excellent side dish. >another
McBust from PatHanneman (kitpath)Notes: Many cooks insist the secret to
light gnocchi is to use a mimimalamount of flour, no eggs and to allow
the potatoes to cool beforemashing. L. Maloney of Hemet shares her
recipe. Recipe from "Eat Right,Eat Well -- The Italian Way" by Edward
Giobbi.Recipe by: Press-Enterprise (1998) Riverside, CAPosted to
MC-Recipe Digest by KitPATh <> on Feb18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 57
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73mg
Potassium: 16.7mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: <1g
Protein: 1.6g

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