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Gnocchi Recipe
by J. Gino Genovesi

Gnocchi

If you have never had gnocchi, you are in for a great dish. I refer to my dish as Gnocchi even though the dough contains no potatoes.. Many areas refer to this dish as Cavetelli. What ever they are called, they are a superior meal. When ever my children come home or during Easter and Christmas, this is what they ask for.

Try them!

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 6

Goes Well With: Assorted vegetables

Wine and Drink Pairings: a semi sweet red wine, soft drinks

Ingredients

  • 2 T. margarine
  • 1/2 C. milk
  • 1/2 tsp. salt
  • 3 eggs
  • 3 C. flour

Directions

  1. Use a bread hook, and mix all ingredients. Add flour slowly until the same consistency as bread dough.
  2. On a well floured board, divide dough into 2 parts" then section each into 4-5 sections.
  3. Roll each sections into about 1/2 inch long rope.
  4. Cut each rope into 1 inch piece.
  5. Flatten slightly: roll downward with finger making an indentation in center of each piece.
  6. Sprinkle flour on gnocchi so they do not stick to board of together. Allow to dry a bit.
  7. In large pan, bring water to boil. Cook until gnocchi surface to the top. ( About 20 minutes)
  8. Drain and prepare with spaghetti sauce or other sauces.
  9. If you wish to prepare baked gnocchi, line the cooked gnocchi in a ( sauce laden baking dish Spaghetti, Alfredo, Hollandaise sauce) . Cover with Roman cheese,and other cheese, your choice of sauce and bake at 400 degrees for about 15- 20 minutes, until cheese is bubbly golden brown. Cover entire pan with sauce.