View Full Version : Gnocchi alla Piermontese

11-17-2002, 05:17 PM
This is one of my family's favorite recipes. It came out of a small Pillsbury cookbook about 15 years ago. I only make it about twice a year due to the fat content. It is very comforting.

Potato Dumplings with Cheese

1 cup water
1/4 cup margarine or butter
1/2 cup milk
2 egg yolks
1 1/2 cups Hungry Jack Mashed Potato flakes
1 to 1 1/2 cups flour
1/4 teaspoon nutmeg
4 oz. (1 cup) Mozzarella, Swiss or fontina cheese
2 cups of your favorite pasta sauce

Heat oven to 400 degrees. Generously butter 13X9-inch pan or shallow 3-quart casserole. In medium saucepan, bring water and 2 tablespoons margarine to a boil. Remove saucepan from heat. Stir in milk, egg yolks and potato flakes. Lightly spoon flour in to measuring cup;level off. Add 1 cup flour and nutmeg; stir until stiff dough forms. On lightly floured surface, knead in remaining 1/2 cup flour until no longer sticky.

Divide potato mixture into 3 equal parts. Shape each part into a 12-inch rope. Cut each rope into eight 1 1/2 inch pieces; flatten slightly. Make indentation with thumb in center of each piece. Arrange in prepared pan. Melt remaining margarine; drizzle over dumplings. Bake at 400 degrees for 15 to 20 minutes or until dumplings are firm. Remove from oven; sprinkle with shredded cheese. Return to oven for 1 to 2 minutes until cheese is melted; or broil about 4 inches away from heat until bubbly and light golden brown. Serve hot accompanied with any tomato sauce.