Meal Type: Side Dish

Total Time: 0 min.

Cook Method: Oven

Cuisine: Californian

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: January 28, 2013

1. Puncture potatoes in several places with a fork.

2. Bake 1 hour in a 350F oven or until tender.

3. Remove and discard skins. Mash potatoes through a ricer or food mill into a large bowl, and let cool a little.

4. Add egg yolk, salt, and 2 cups flour. Mix well.

5. Knead dough on work surface or board into a ball.

6. It should be soft and a little sticky. If it\'s too sticky, add a little flour.

7. Lightly flour surface and hands. Break dough into egg-size pieces.

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

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

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

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

12. Bring to a boil. Add oil and dumplings. Stir, to make sure they don\'t stick t bottom.

13. When they come to surface, let them cook 10-12 seconds more.

14. Remove with a slotted spoon as they are done.

15. They get soggy if overcooked (they absorb more moisture than regular pasta).

16. Serve with butter and Parmesan cheese or your favorite sauce.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: