Potato Gnocchi

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.

Preparation
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.

additional informations

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.