Gnocchi - Potato Pasta
Gnocchi (potato pasta) is an Uruguayan favorite, eaten on the 29th day of every month. Traditionally, this was the day before payday and gnocchi was a cheap meal!
Ingredients - Makes two servings.
2 large potatoes, peeled and cubed medium-sized
1 egg, beaten
1 teaspoon salt / 1 teaspoon of salt (or salt and pepper to taste)
1 and 1/2 cups of all-purpose flour
2 large potatoes, peeled and cubed medium-sized
1 egg, beaten
1 teaspoon salt / 1 teaspoon of salt (or salt and pepper to taste)
1 and 1/2 cups of all-purpose flour
Steps
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender (not mushy - don't overcook). Drain when done and mash up with a fork or potato masher.
- Stir in the egg, salt, pepper. Add in flour - 1/2 cup at a time - until the dough is stiff, not sticky.
- Put the dough on a floured surface and knead lightly for a couple of minutes. Divide in half and shape the halves into long rolls (about 3/4 inch thick). Cut into 1 to 1 and 1/2 inch pieces.
- Put a handful of the gnocchi into a big pot of boiling water. When they rise up to the top of the water, remove and place into a bowl.
- Repeat until finished with all of the gnocchi.
- Serve hot with tomato sauce, pesto, alfredo sauce, or just plain butter.