I found two recipes, one from Martha in her cookbook
The Original Classics p. 203 and the other from the Cake Boss
Cooking Italian with the Cake Boss p. 145 (always respect an Italian cook!). Both did different things with the potatoes, but essentially 2 cups mashed potatoes (2 1/2 lbs baked Idaho potatoes in their skin was suggested but white worked boiled) mixed with 2 cups flour (I am tempted to try basen or semolina next time) and 2 eggs (yolks were suggested by make a dough. Knead gently until smooth. Divide into 4 and roll out. MS says 3/4 inch thick and slice 1 inch pieces. These became monster size, so I would definitely make them half the size unless you like your gnocchi enormous. I combined with stirfried chicken breast pieces and Genovese (nut free) pesto for Princess Pirates 13.5 year birthday bash, and there was no complaining. Only needed to dip into my portion to satisfy the demand for seconds, and after feeding 6, there were zero leftovers to this recipe. Except for some mashed potatoes. Which went well with corn on the cob and chicken Schnitzel. But that's for another day!
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| 4 balls, roll into four tubes |
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| Not quite uniform, but happy to save the plastic packaging on this occasion! |
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| Cooked like a quick perogie! Divided and coated and combined with pesto chicken to serve! |
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