Buckwheat Gnocchi  Ingredients:       2 lb  Baked Potatoes (3 - 4 Potatoes)    1/2 Cup  Buckwheat Flour       1 Cup  AP Flour    1 Large  Egg       1 Tsp  Salt

Preparation:

Bake, then Rice your potatoes. Add the egg, buckwheat flour, salt and 3/4 cup of the AP flour, then mix with a fork. Slowly adding the remaining 1/4 of a cup until you reach a smooth dough (it may still be a little sticky though) Remember, it's OK if you don't use all the AP flour, the less flour the lighter the gnocchi. Lightly flour your board and divide the dough into 4 pieces. Roll your 3/4 inch diameter "snakes", then cut into 1/2-3/4 inch pieces; pass each peace down a gnocchi board, across fork tines or do the "press & flick". The choice is yours. Place them all on a lightly floured baking sheet and refrigerate while heating the water. Heat water to a boil, salt it and drop the gnocchi, removing them with a skimmer when they float. Place in a warm bowl. Toss with anything you desire.

Categories:  Baked Dishes, Dinner, Main Dishes, Potatoes, stove top

Estimated Serving:  4

Estimated preparation time:  15 min.

Language:  English

Shared by:  Jilly    2010/01/20