Gnocchi (knee-yo-key)



For a while we couldn't find gnocchi here. We imported from CO until we found it for almost $5 a pack at the store. Then we only bought it on special occasions. Now we have a huge bag of home made stuff in the fridge and it tastes almost the same.

Boil Potatoes with skin on 10-15 minutes until fork tender (4 medium size russets or yukon gold)

Peel Potatoes while still warm and put through a ricer (we don't have one so we forced them through a mesh strainer)

Make a well in potato pile and mix with 1-2 cups flour, one egg, and a dash of salt (we kept trying flour amounts until it felt like a good dough consistency)

Roll into "snakes" as I say at work, cut into bite size pieces, then roll on fork tines.

Preparation
1. to eat right away, drop gnocchi in boiling water until they float, then take out and mix with your favorite sauce (vodka cream sauce pictured)

2. to freeze, arrange gnocchi on cookie sheet and put in freezer (or on your porch if it's winter in ND), once they are frozen a little, you can store them in a freezer bag and they won't stick together. When you want to eat them follow direction #1.