MEDELMA@cms.cc.wayne.edu (Michael Edelman) (06/25/91)
I learned this from my pal Larry, who learned it from his mom, who learned
it from her Italian mother-in-law. I think. Anyways:
Bake 4 large Idaho potatoes. Let cool. Cut in half lengthwise and scoop
out. While you continue with your gnocci making, serve your guests
potato skins with melted cheese and whatever else you like.
Mash the scooped potato with butter- about 1/4 stick- and two egg
yolks. Mix in enough semolina flour to make a stiff dough- about 2-3c-
and chill.
Roll the dough out into snakes about 1/2" diameter. Cut into gnocchi
sized lengths, and, if you like, shape them with a fork. (It can't be
decribed; has to be shown. That, or you'll just have to look at some
gnocchi.)
Drop the gnocchi into boiling salted water, and cook for a minute after
they float. Serve with your favorite pasta sauce.
Variations: Use 1/2c ricotta in place of the butter. Some people use
mostly plain white flour and only a few Tbs semolina. All are good.
--mike edelman medelma@cms.cc.wayne.edu