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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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POTATO GNOCCHI

From: Chris Fennimore, QED Cooks
Primary category: Entrees

Ingredients

1 cup mashed potatoes
1 cup flour
1 egg, beaten
1 clove garlic mashed
1/4 tsp salt
1/8 tsp white pepper

Procedure

Mix together the potatoes, flour, garlic, salt and pepper until it forms a dough. Add enough flour to make a stiff dough. Knead until smooth and elastic.

Take a piece of the dough about the size of a lemon and roll it out into a rope about the thickness of your pinky. Cut into 3/4" pieces. Form each piece into a gnocchi by making a diagonal dent in the center and then rolling it along the tines of a fork. Or you can simply leave it as a small dumpling.

Drop 8-10 of them into boiling salted water and cook for about 3 minutes. They'll float to the top. Remove with a slotted spoon and keep warm while you cook the rest in batches. Serve with melted butter, parsley and grated cheese or with a nice thick tomato sauce.

If you don't want to cook them right away, put them on a floured cookie sheet and then in the freezer. After an hour or so, take them off the cookie sheet and put them in a plastic bag. Then you can keep them on hand. Don't defrost before cooking.

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Potato Gnocchi - NOTES

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Potato Gnocchi - REVIEWS

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