Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Potato Dumplings (Gnocchi Di Patate)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
900g/1 kg baking potatoes 1 teaspoon salt 280g/10 oz plain flour, sifted
grated Parmesan cheese, to serve TOMATO SAUCE: 2x400g/14 g cans tomatoes 1 large onion, quartered
3 tablespoons olive oil 1/2 teaspoon sugar salt and freshly ground black pepper
GORGONZOLA SAUCE VARIATION: 115g/4 oz gorgonzola cheese 125 ml/4 fl oz milk 40 g/1-1/2 oz butter
125 ml/4 fl oz double cream



1 Peel the potatoes and cut into thick slices. Place in a saucepan with water to cover, adding 1 teaspoon of salt. Boil until tender. Drain them and return to a low heat to evaporate any moisture and dry the potatoes.
2 Puree the potatoes in a food mill or potato ricer placed over a bowl. Alternatively, mash thorughly in a bowl while hot. Mix in enough flour to make a soft dough.
3 Take a small handful of dough; cover the bowl with a folded cloth. On a lightly floured board, roll the dough into a long sausage shape, about the thickness of your thumb. Cut into 2.5 cm/1 in lengths. Dip them into flour and press each piece with your thumb or index finger onto the fork to make grooves on one side and an indent on the other. Place on a lightly floured cloth. Repeat until all the dough is used.
4 FOR TOMATO SAUCE: Puree the tomatoes in a food mill or press through a sieve. Combine the tomatoes, onion, oil, sugar and salt and pepper to taste in a saucepan and bring to the boil. Simmer for about 40 minutes, until thick.
5 Meanwhile, bring a large saucepan of lightly salted water to the boil. Drop in the gnocchi, about 20 at a time, and boil until they rise to the surface, then cook for 30 seconds more-about 3-4 minutes cooking time in all. Remove the cooked gnocchi with a slotted spoon and layer them in a warm serving dish. Remove the onions from the sauce and spoon a little over each layer of gnocchi. To finish, spoon over the remaining sauce and sprinkle with Parmesan. Serve immediately with extra Parmesan.
6 GORGONZOLA SAUCE VARIATION: Mash the cheese with a fork. Heat the milk in a wide pan. Stir in the cheese and butter and bring to the boil. Just before serving, whisk in the cream and heat through without boiling. Pour the sauce over the gnocchi.

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