Italian potato dumpling
1# potato
1 cup flour
1 egg
White Pepper and Salt to taste
Method
Quarter peeled potatoes and cook in salted boiling
water until thoroughly cooked but not falling apart. Drain potatoes and
place on a sheet pan to dry. Dry in a cool oven and do not let them
brown or form a thick skin. Rice the dried potatoes into a hotel; pan
and let them cool down.
Start a rondeau of water to boil.
In
the large bowl or mixer add the cool potatoes, salt and white pepper,
and the eggs. Attach the dough hook and add half the amount of flour.
Begin kneading on low until the flour is incorporated. Speed the mixer
up and gradually add flour until soft, slightly sticky dough is formed
Turn
dough out onto a floured worktable. Take pieces of the dough and roll
out into long worms, use flour to facilitate rolling. Cut on a diagonal
using the flat edge of a spatula. Toss in flour and boil in batches.
When
the dumplings float to the top, taste them. If the taste is floury
allow them to cook a few more second. Plunge cooked gnocchi into ice
water to cool, drain and toss with a little olive oil to keep them from
sticking together
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