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| GNOCCHI |
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| Ingredients |
2.5 lbs Yukon Gold Potatoes, peeled and quartered
5 each Egg Yolks
3.4 oz Butter
7 oz All Purpose Flour
Salt,White Pepper
dash Fresh Grated Nutmeg
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| Method |
| Place the potatoes in a small pot covered with water.
Cook over high heat until fork tender.
Strain the potatoes from the water, add the potatoes back to
the pot and place into a 250 degree oven for an additional 15
minutes.
Remove the potatoes from the pot and press through a pota
to ricer into a fine mesh drum sieve.
Using a rubber spatula pass all of the riced potatoes through
the sieve into a clean stainless steel mixing bowl.
Add the butter and egg to the warm potato puree and mix
well.
Next, fold the flour, dash of salt pepper and nutmeg
into the potato mixture until manageable dough is formed.
More or less flour may be needed, depending upon the
moisture level of the potatoes. |
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