Basic Potato Dumplings Recipe

1. 1

   Puncture potatoes in several places with a fork.

2. 2

   Bake 1 hour in a 350F oven or possibly till tender.

3. 3

   Remove and throw away skins.

4. 4

   Mash potatoes through a ricer or possibly food mill into a large bowl, and let cold a little.

5. 5

   Add in egg yolk, salt, and 2 c. flour.

6. 6

   Mix well.

7. 7

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

8. 8

   It should be soft and a little sticky.

9. 9

   If it's too sticky, add in a little flour.

10. 10

    Lightly flour surface and hands.

11. 11

    Break dough into egg-size pcs.

12. 12

    Roll till thickness of thumb.

13. 13

    Cut roll into 1-inch pcs.

14. 14

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

15. 15

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

16. 16

    Arrange them on a floured tray.

17. 17

    Fill a large saucepan 2/3 full with salted water.

18. 18

    Bring to a boil.

19. 19

    Add in oil and dumplings.

20. 20

    Stir, to make sure they do not stick t bottom.

21. 21

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

22. 22

    Remove with a slotted spoon as they are done.

23. 23

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

24. 24

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

* Per serving · 4 servings · Values may vary.

No additional tips available.