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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use a simple sauce of olive oil and freshly diced tomatoes, or a pesto sauce. We also love these with a Gorgonzola sauce.
3 pounds baking potatoes
Do not peel potatoes yet. Cook the potatoes until tender in boiling water, about 20-25 minutes. Or, place potatoes on a plate, pierce each one with a fork, and cook in the microwave oven for 8-9 minutes or until tender. Either way, when done drain off water and allow them to stand only until cool enough to handle, but while still hot peel them. Press through a potato ricer or mash with a masher. Spread out onto a flat cutting mat and allow to cool. Sprinkle the potatoes with nutmeg and salt. Whisk the egg yolks and spread over the surface. Combine the potatoes and egg mixture with your hands to make a potato ball. Measure out 1 cup of the flour and place it on your work surface. Place the potato ball over the flour and begin kneading. It should be soft and smooth but still a little sticky. Add more flour as needed, but be careful as too much flour will ruin them. Knead for about 4-5 minutes. They should be soft and perhaps a little sticky, but not dry. Let mixture rest for about 5 minutes while you sip a little wine. Roll portions of the mixture into long rolls about the diameter of your thumb. Then with a sharp knife cut into 3/4 inch sections.
Recipe created 2007-04-17.