Growing up I listened to my grandparents talk about the great depression and the poverty they experienced as a child. I was always fascinated that even though they didn’t have much, they made due with what they had and they were happy. People tend to forget that the popular dishes we have today were once considered “Pauper Foods”. One of my favorite dishes as a child (and still is today) is Potato Gnocchi. These little Italian dumplings are a staple at our house. They can be prepared in numerous ways and can be prepared quite fast.
Potato Gnocchi go great with these classic Italian sauces:
- Bolognese Sause (Meat Sauce)
- Marinara (Tomato Sauce)
- Quattro Formaggi (Four Cheese Alfredo)
Since I’ve lived in the South for the past 20 years, I need to mention that they also go great in Chicken & Dumplings.
- 6 Medium Size Potatoes
- 3 Cups All Purpose Flour
- 2 Eggs
- 2 Tsp Salt
- Peel and cut potatoes. Cook as you would for mashed potatoes.
- Once done, drain, and then cool in the refrigerator.
- In a large mixing bowl, combine salt, potatoes and egg. Mix until smooth.
- Scoop out 3 cups of flour on to a table and add potato mix.
- Knead until dough forms.
- Cut and rool in to long strands.
- Cut in to small 1/2 inch pieces, then roll with fork.