Gnocchi Di Potate

Course : Beef
Serves: 6
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5 large potatoes -- ( 2 pounds), peel
2 teaspoons salt
2 cups uunbleached all-purpose -- flour

Preparation / Directions:

Wah and peeled the potatoes, cook until soft.Them they are still quite warm and put them through a potato ricer or mash them with a fork. ( Do mash them in a food processor.) Put potatoes into a large bowl and season with salt. Add 1 1/2 cups of the flour, a little at a time, and mix well with your hands and the potatoes stick together into a rough dough. Transfer the mixture to a wooden board and knead lightly, gradually to the board and to your hands. knead the dough for 2 to 3 minutes until it is smooth, pliable, and just a bit sticky. Divide the dough into several egual pieces about the size of a orange. Flour your hands lightly. ( Do not flour the area or the dough will not slide smoothly). Using both hands, roll out each piece of dough with a light back- and forth motion into a roll of about the thickness of your index finger. Cut each roll into 1- inch pieces. Hold a fork with its tines against a work board, the curved part of the fork facing away from you. Starting from the curved outside bottom of the fork, press each piece of dough with your index finger firmly upward along the length of the tines. Let the gnocchi fall back onto the work surface. Repeat with remaining pieces of dough until all gnocchi have been formed. Place the gnocchi on a lightly floured platter or cookie sheet. They can be cooked immediately or kept in the refrigerator, uncovered, for several hours or overnight Serve with your favor sauce


Nutritional Information:

80 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 717mg Sodium

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