Sep 7, 2010
I have used the Gnocchi recipe from North Coast Journal by Simona Carini
Potato -- 1/4 kilo (floury type)
Plain flour -- 50 grams (about 1/4 cup)
Pressure cook the potatoes with out water. Peel them and grate them with a cheese grater to get a smooth mash.
Sift in the flour to the mashed potato and knead into a dough on a dusted board.
Keep a pot of water for boiling.
Take a small portion of the dough and roll it into a string of about 3/4 inch thickness. Chop them up into square pieces with a knife, and slighly press it into a grater or a fork to get small indentations on the surface.
Once the water is boiling cook the gnocchi in batches of 10-15. Gnocchi, once done surfaces the water. (in about 2 minutes) Remove it from water and repeat the process till all the gnocchi are cooked.
Serve it with any pasta sauce of your choice. I served it with my favorite Spicy carom sauce.