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| quote: | Originally posted by Marc Summers
baked the potatoes at 425 until overcooked. The skin separated from the potato itself, so I peeled it just by pulling it off. Then I used a box grater, and grated the potatoes on the largest holes. I made about two cups of grated potatoes, made a mound of them on my working surface, and made a well in the middle. I put 3 egg yolks, 1/2 cup parmasan cheese, 1/4 tsp of nutmeg, and 1/2 tsp of salt and pepper in the well and mixed it in with the potatoes. After everything was incorporated evenly, with 1 cup of flour, I started adding 1/4 cup of flour at a time until the dough wouldn't break. I cut the dough into 4 pieces and rolled them out to 1/2 inch. Then I cut 1/2 in pieces out of that, and rolled the pieces into the classic gnocchi shape (which is harder then I thought). Then I let them sit for a bit, so some of the moisture could get outta the pieces. Put them in boiling water until they float to the top, which is really quick. Then pulled them out, drained them, and put a tomato-basil sauce on top of them. |
Wow. I didn't think it was that much work, I gotta try that. |
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