Gnocchi

By á-519

Aunt Connie's specialty! A great Italian dish for the holidays.

Ingredients

• 3 to 4 Idaho/Russet potatoes
• 1 to 2 Tbsp Crisco
• 1 egg
• All-purpose flour

Details

Servings 4
Preparation time 60mins
Cooking time 70mins

Preparation

Step 1

Boil whole potatoes with the skins until fork tender. Drain water, remove skins and put potatoes through a ricer while potatoes are still hot.

Bury Crisco in the middle of the potatoes and store in a covered plastic container overnight.

Add 1 egg (2 eggs with more potatoes) and flour until the dough is not sticky. Cut dough in small sections and roll into a log the diameter of a small finger. Roll log into flour and cut diagonally. (Optional: dig out middle with two fingers.) Place gnocchi on dishes in single layer.

Bring water to a boil; then boil two dishes of gnocchi per batch in boiling water. When gnocchi are done, they will rise to the top. Place a colander over an empty pot and remove the gnocchi with a slotted spoon into the colandar to finish draining. Place gnocchi into a dish and add sauce.

Continue cooking the remaining batches and serve.