Basic Potato Dumplings
|8 med. Potatoes
1 Egg Yolk
1 Tbsp. Salt
2 to 2-1/2 cups all-purpose Flour
|1/2 cup Grated Parmesan Cheese
1 Tbsp. Vegetable Oil
1/4 cup Butter
Puncture potatoes in several places with a fork. Bake
1 hour in a 350° F. oven or until tender. Remove and discard skins.
Mash potatoes through a ricer or food mill into a large bowl, and let cool
a little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough on
work surface or board into a ball. It should be soft and a little sticky.
If it's too sticky, add a little flour. Lightly flour surface and hands.
Break dough into egg size pieces. Roll until thickness of thumb. Cut roll
into 1 inch pieces. Push each Gnocchi against the back of a fork to imprint
a pattern. This helps them absorb more sauce (and makes them a little prettier).
Arrange them on a floured tray.
Fill a large saucepan 2/3 full with salted water. Bring
to a boil. Add oil and dumplings.
Stir, to make sure they don't stick t bottom. When they
come to surface, let them cook 10-12 seconds more. Remove with a slotted
spoon as they are done. They get soggy if overcooked (they absorb more
moisture than regular pasta).
Serve with butter and Parmesan cheese or your favorite