Cooking, Main Dishes

Les Gnocchi de Sabine

For 20 people:


10 Lb. Russet potatoes
5 Lb. flour
2 eggs

1. Place the unpeeled potatoes in a large pot of salted water. Boil and cook until the potatoes are tender. Drain
2. Peel the potatoes right away

Angela and Ethan are peeling the warm potatoes

3. Mash the potatoes
4. Separate in two large bowls
5. Add the eggs, 1 into each bowl
6. Knead lightly, adding the flour into each bowl

Ethan is adding flour to Chris and Peter’s pot

7. Continue working the warm dough until it is semi sticky

8. On a lightly floured board, form rolls ¾ inch in diameter
9. Cut the rolls crosswise into pieces about ¾ inch long

10. One by one press and roll the gnocchi against the tines of a fork

Kevin is making his aunt’s gnocchi

11. Add some salt in a large pot of water, and bring to a fast boil
12. Drop 3 handful of gnocchi
13. Scoop them out the water as soon as the gnocchi rise to the surface
14. Eat them with butter or a heated sauce (tomato, etc.) or with a daube, sprinkle with grated Parmesan

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