8 medium potatoes
1 egg yolk
1 tbsp salt
2 cup all-purpose flour, up to 2-1/2 cup, s
1 tbsp vegetable oil
1/4 cup butter
1/2 cup grated parmesan cheese
Directions
Puncture potatoes in several places with a fork. Bake 1 hour in a
350F oven or until tender. Remove and discard skins. Mash potatoes
through a ricer or food mill into a large bowl, and let cool a
little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough
on work surface or board into a ball. It should be soft and a little
sticky. If it's too sticky, add a little flour. Lightly flour surface
and hands. Break dough into egg-size pieces. Roll until thickness of
thumb. Cut roll into 1-inch pieces. Push each Gnocchi against the
back of a fork to imprint a pattern. This helps them absorb more
sauce (and makes them a little prettier). Arrange them on a floured
tray. Fill a large saucepan 2/3 full with salted water. Bring to a
boil. Add oil and dumplings. Stir, to make sure they don't stick t
bottom. When they come to surface, let them cook 10-12 seconds more.
Remove with a slotted spoon as they are done. They get soggy if
overcooked (they absorb more moisture than regular pasta). Serve with
butter and Parmesan cheese or your favorite sauce.
Servings: 8 servings
Basic Potato Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Potato; Vegetable
The History of Recipes
It is possible to read the history of meal recipes back into the far past, in truth as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these old recipes were just very simple hieroglyphic recipes for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he describes how the Roman cooks were skilled in the use of many spices and herbs, including a few you will know like basil, mint and parsley. For the next few years, the upper classes tried to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications are starting to become popular as a result of more people being able to read, more spare time and disposable income. |
We hope you enjoy this Basic Potato Dumplings recipe.
