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Gnocci

July 23, 2012

These can be made into traditional Gnocci or kopitca which in polish means horse hoofs. It is something that just transports me back to my childhood.

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Gnocci

The amounts will vary depending on moisture in potatoes.

2 lbs potatoes (starch variety best)
2 cups  flour
1 egg
1/4 tsp salt

Directions:

1.Cook potatoes with skin on until tender.
2. Peel skin off while still warm.
3. Mash well or use a ricer to make sure everything is well mashed.
4. On top of pile of potatoes add 1.5 cups flour. Make a well on top of flour and add in egg.
5. Mix all the items together to form dough. If sticky add more flour.
6. Once dough is smooth @5 minutes. Take a piece off and roll into a log about 3/4 inch thick.
7. Cut log into 1 inch pieces. Straight for Gnocci or on an angle for kopitca.

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8. For traditional Gnocci you need to give the pieces ridges with a fork.
9.Once you have a march ready add them to salted boiling water and cook 1 minute after they float.

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10. Remove and serve or allow to dry slightly on a plate and refrigerate freeze.

They are great fresh with melted butter, or toast up on pan with butter. These are just fantastic.

Enjoy!

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