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Potato Gnocchi
Source: Dr.Weil Recipes
Gnocchi (pronounced "nyo-kee" and derived from the German word
for "knuckle") are tasty little dumplings, one of Italy's oldest
pastas dating back to the 12th century.
Traditional ingredients vary from region to region, with recipes
including potatoes, flour, semolina, spinach and even bread crumbs.
My favorite base for gnocchi is the Idaho potato.
Potatoes are packed with complex carbohydrates, plenty of potassium,
vitamins C and B-6, and lots of great minerals.
Potatoes convert to glucose in your body fairly quickly, triggering
the release of insulin, which leads to increased levels of relaxing
seratonin in your brain.
When making gnocchi (a relaxing activity in itself), to get a better
surface for holding sauce, press each one into the curved cup of
a fork, letting it fall to the floured surface once you've made
an indentation.
Handle the gnocchi as little as possible and cook them right away
if you can.
Toss the dumplings into the bubbling water and drink in the scented
steam.
They will emerge light and delectable.
- 3 large baking potatoes
- 1-2 cups unbleached white flour
- salt to taste
- dash paprika
- dash grated nutmeg
- 2 tablespoons chopped fresh parsley
Peel the potatoes, cut in quarters, cover with cold water, bring to
a boil, reduce heat, cover, and cook until tender.
Drain and mash.
To make the gnocchi, for each cup of mashed potato put 1 cup minus
two tablespoons unbleached white flour in a bowl, and mix with salt
(to taste) dashes of paprika and nutmeg, and the chopped parsley.
Add the warm potatoes and knead on a floured surface just until
dough is well mixed and not sticky.
Let rest for 15 minutes.
Roll chunks of dough on floured board into logs about 1 inch thick.
Cut into diagonal slices about 3/4 inch thick.
Bring a large pot of water to the boil.
Add gnocchi.
After they rise to the surface, adjust heat and simmer for 10 minutes,
uncovered.
Drain well and cover with your favorite pasta sauce.
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