For the culinarily curious
Gnocchi (pronounced NYOH-kee) are small dumplings usually made with potato and flour. Small ridges in the dough help the sauce to stick to the Gnocchi.
They were wonderful, and very filling.
From Taste of Home 2007
4 med potatoes, peeled and quartered (I used 8 very small and had just the right amount.)
1 egg lightly beaten
1.5 t salt
1.75-2 C. flour
boil the potatoes, covered, until tender
drain, rinse with cool water, and mash
use 2 C. mashed potatoes and discard the rest (or use for something else)
add egg and salt to potatoes
gradually beat in flour until blended
turn out onto a lightly floured surface
knead 15 or so times
roll out into 1/2" wide ropes
cut into 1" wide pieces
using a lightly floured fork, slightly flatten each piece (makes the ridges)
boil more water
add gnocchi to boiling water in small batches (so they don't touch each other too much, I did it in three batches.)
when they float to the top they are done, take them out with a slotted spoon.
cover with sauce and parm. (or rice cheese if you're me) and eat!
For our sauce, I cheated a bit. I used a bottle of Classico, added about a 1/4 C. of red wine and a couple of cut of Aidell's chicken and apple sausages (SO GOOD!)
It's not as good as my homemade, but it's still good.
for the fiber curious
a little sneak peek at what I'm happily working on. . . and the yarn is from my stash. I'm so good.