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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  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
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
Directions:
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 <phannema@wizard.ucr.edu> 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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