Nanna's Gnocchi

*Marli*'s Note:

My nanna was from Italy, I loved it when she made gnocchi. It is a very time consuming process, but well worth the effort! The recipe can be varied with the addition of other ingredients (spinach, pumpkin, mushroom, herbs...) just let your imagination run wild! Serve with any sauce that tickles your fancy & lots of parmesan!!!

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 kg old potato , cooked & mashed
• 2 cups all-purpose flour
• 1 egg , beaten
• 1 pinch nutmeg
• salt and pepper , to taste

Directions:

1. Place mashed potatoes, flour, egg, nutmeg and salt& pepper in a bowl.
2. Knead lightly with your fingertips to make a firm but soft dough.
3. Divide dough into 4 even-sized pieces and then roll into long sausage shapes on a lightly floured surface.
4. Cut the rolls into small 1 inch pieces.
5. Press each piece over the back of a fork, pressing lightly with 2 fingers.
6. Bring a large pot of salted boiling water to simmering point.
7. Drop six to eight gnocchi in water and simmer for 3- 4 minutes, or until they rise to the surface.
8. Remove with a slotted spoon.
9. Serve with your favourite pasta sauce and parmesan cheese.

Reviews

[BCgurl]

This was my first time making gnocchi, and they turned out great! They were like biting into light fluffy pilows. The 1 kg potato converted to 4 cups mashed (from food mill). The only thing I would change, is to add more salt. I would recommend doubling the recipe, so you can freeze them for a quick and easy dinner. Thanks soo much for this recipe! I will never eat store-bought gnocchi again. They can't even compare.

[SoulofaJedi]

Normally, I'm against snitching bits of the dinner before it's all done. However, this gnocchi was so good, I couldn't help but snack as I went along. This was incredible. I made half regular, and half with whole wheat flour, spinach, and a little garlic. Also very filling. I will definitely make this again.

[Cujo4x]

I concur with other posters that you need to double or triple this recipe, it's that good. Thank you so very much for posting this recipe. I will use again and again.