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Gnocchi - grandma
line # qty ingredients notes
1 1/8 - 1/4 pound butter (margerine)
2 1 egg per # of potatoes
3 1 pound potato
4 2 - 5 cups flour - adjust for managing
5
6
7
8
9
10
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12
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15

Directions

Boil potatoes (your choice regarding the peel).  Once soft, peel (if not already done). 
Mash or press potatoes very fine., 
Mix eggs and butter w/ some flour to make a manageable liquid/paste 
Combine paste compound with mashed potatoes 
Add, and continue adding, some flour while keading into a dough. 
Continue until soft sticky, more dry than wet, for manageability 

>>opt 1 >> pull loose handfull of dough & roll into log about a finger thick.  Pull off 1 or 1.5 inch pieces. 

>>opt 2 >> pull loose 1 or 2 tsp of dough and roll between palms into ball, then briefly roll into mini log. 

--Place the small dough rolls/logs on a flat sheet or pan, keeping them separate from others. 

>>opt 1>> FOR STORAGE --- Place full sheet in freezer till frozen (will not stick together).  Pack in bags. 

>>opt 2>> FOR EATING NOW --- goto to instructions below. 
--Bring pot of water to boil.  Drop gnocchi in water.  Be sure not to crowd them. 

-- With a utensil (spatula, long fork, …) gently stir and move gnocchi to lossen them from bottom of pot. 
-- When they have all come to the surface, drain the water from pot and serve as you would spaghetti.

Notes

approximate serving size = 

Source or Contributed by ...

Grandma M

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