Help, I need a recipe... for Italian potato dumplings...?

Question

I really need a recipe for Italian potato dumplings... except I can't remember what they're really called... can someone gelp me!?

Answer 1

GNOCCHI (italian potato dumplings)

8 cups water
2/3 cup oil
2 (10 ounce) packages instant mashed potatoes
8 cups flour
1/2 cup grated cheese
8 slightly beaten egg yolks


IN LARGE KETTLE, bring the water and oil to a boil.
Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
Let it cool for about 4 hours.
In a large bowl combine the flour and grated cheese (mix well).
Add the slightly beaten egg yolks and cold mashed potato mixture.
Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
Cut the rope into 1" pieces or smaller.
Sprinkle flour over the little pieces.
Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
(HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
They will sorta look like a crocheted hat without a rim when you are done rolling them.
Flour your cookie trays and only put one layer of gnocchi's per tray.
You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
When ready to cook them, place them in boiling water.
When they float to the top of the pan, they are done.
Drain and put in big pasta bowl.
Pour your sauce (tomato or pesto) over the top and mix and serve.
This recipe will serve about 10 to 12 people.
You might want to cut it in half.





QUICK GNOCCHI

INGREDIENTS
1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups all-purpose flour
DIRECTIONS
Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Answer 2

Gnocchi..... or Italian Potatoe Dumplings


3 cups cooked potatoes (cut potatoes into small cubes and boil until tender)
3 T basil
2 T Italian parsley
5 cloves garlic, minced or pressed
1 cup ricotta cheese (cottage cheese can be substituted)
1 cup parmesan cheese
4 egg whites
3 cups flour



the recipe is too long to fit but here is the link....

Answer 3

my favorite is to boil then drain, while boiling the gnocchi melt a mixture of half butter or margerine and half olive oil just enough to coat the pan. Add garlic and onion and sautee. add more margerine and olive oil enough for a little sauce. Add the dumplings and fry on each side till golden brown. Serve with sour cream and put a bit of sauce over the dumplings. Salt to taste. A good side for this dish is polish sausage and a salad for a veggie.

Answer 4

GRANDMA'S GNOCCHI (ITALIAN POTATO
DUMPLINGS)

2 c. tap water, real warm
2 c. instant potato buds (flakes)
3 c. flour
2 eggs
1/2 tsp. salt

Put water in Potato Buds until nice and smooth (fork). If needed, cool. Add eggs and flour. Add more flour on board and when kneading. Knead until not sticky and able to cut through like cheese (with no holes). Put on separate board with sprinkled flour on top of dough and board.
Shape dough in an oblong form. Cut slices of dough approximately 3/4 inch wide. Then roll each slice until skinny and looks like a round long tube. Then cut each tube into 1-inch squares or chunks.

Finger roll each little square (use 2 fingers; start at top edge and press down and roll to bottom edge). Put lots of flour on them so they don't stick and store in freezer. Cook just like pasta. Serve with meat on marinara sauce.