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Potato-Semolina Gnocchi (From A Chicken in Every Pot, 1/9)

Joe George
Prep Time
40 minutes
Number of Servings
makes 50 small gnocchi
1 large potato
1 cup semolina flour
1/2 teaspoon salt

Peel the potato and boil it until soft. Remove from the water and allow to cool slightly. Place potato in a medium bowl and mash it thoroughly. Add half of the semolina flour and all of the salt; knead until the flour is absorbed. Add the remaining flour and knead until the dough forms a smooth ball. Cover the with plastic wrap and let it rest ten minutes.

Cut the dough into four pieces and roll each into a long tube measuring about 10-inches-by-1/2-inch . Cut into thumbnail-sized pieces. Dust the dough with extra flour and using a floured forefinger, make an indentation in each dumpling. Cook for about ten minutes, testing for appropriate doneness.