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
Experts have proved the existence of recipes far back into distant history, in truth as far back as the ancient Egyptians, and potentially, even further back. In practice though, these, old records were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As our culinary historical trip moves on a few more years we find two interesting recipe books which date from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the upper classes. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted a surge in recipe manuscripts, some of which still exist in private collections. Over the following few hundred years, the powerful and rich tried to offer the most exotic meals, and because of this the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, cookbooks are starting to become popular mostly due to higher levels of literacy, people having increased spare time and having more money to spend. The introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Basic Potato Dumplings recipe.
