does anyone have a recipe for gnocci,?

Question

I think it's a potato pasta

Answer 1

go to allrecipes.com

or

cook.com!

Answer 2

Garlic and Basil Gnocchi recipe


Makes about 120 dumplings - serves 6-8

3 cups cooked potatoes (cut potatoes into
small cubes and boil until tender)
3 tablespoons basil
2 tablespoons 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

Using a food processor (you may have to work in batches or cut the recipe in half unless you have an extremely large one) or an electric mixer, beat all ingredients together in order listed to form a sticky dough. Place dough in an oiled bowl, cover and refrigerate for at least 2 hours (you can make the dough a day ahead of time).

After dough has chilled, divide it into 8 pieces. On a well floured surface, roll each piece into a log about 1" thick. Cut the log into 1-inch pieces. Using your hands, roll each piece into a small ball. Store the balls in a single layer on a baking sheet (use waxed paper between layers and stack, if necessary).

Bring a large pot of water (or 2 pots if you want to work more quickly) to a rapid boil. Working in batches, drop gnocchi into the water. Be careful, you only want to add enough so that they can't touch or stick together while cooking. Cook for 10 to 12 minutes (gnocchi will start to float as they cook). Remove cooked gnocchi with a slotted spoon or strainer. Store in an oiled bowl until all are cooked. Serve with the sauce of your choice.

Answer 3

1 lb hot potatoes, peeled, cubed, cooked and drained (save cooking water)
2 cups flour
salt
tomato sauce, for serving
parmigiano-reggiano cheese, for serving


Mash hot potato on flat work board or table.
Add flour on top and mix well to make a soft and elastic dough.
On floured surface, knead dough well until it's pliable, 5 - 10 minutes.
Try not to use too much additional flour.
Add some reserved hot water if needed.
Make one large ball.
Break off small pieces at a time and roll into long strips.
Cut into 1 inch pieces.
Press middle of each piece with 2 fingers and roll toward yourself to curl gnocci.
Cook in boiling water for a couple of minutes, until tender.
Drain and serve topped with tomato sauce and grated cheese.