Stuffed Gnocchi
recipelink.com Chat Room Recipe Swap - 2001-09-26
Recipe By: Miriam P. Posvolsky
The gnocchi dough recipe is based on Marcella Hazan's Essentials of Classic Italian Cooking.
Servings: 6

2 lb potatoes
1 to 1 1/2 lb flour or more
salt, pepper and nutmeg to taste

FILLINGS

Ricotta Cheese Filling
1/2 cup ricotta cheese or farmer's cheese
8 basil leaves, shredded
1/2 cup grated mozzarella cheese
1/4 cup chopped walnuts
salt and pepper to taste

Ham Filling
1/2 cup ricotta cheese
1 cup ham, ground or chopped
1 tablespoon Parmesan cheese, grated
1/2 teaspoon oregano
freshly ground pepper
1 teaspoon chopped parsley

Gnocchi:
Cook potatoes in their skins. Peel them as soon as they are cool enough to handle and mash them. Season with salt pepper and nutmeg. Add flour to combine until you have a somewhat firm dough, With floured hands, make walnut size balls. Flatten each ball and place a little of the filling of your choice in the center. Shape it back into a ball making sure the filling is covered by the potato dough. Cook in plenty of boiling water until they rise to the surface. Drain. Serve with tomato sauce and Parmesan.

Ricotta Filling. Combine all the ingredients.

Ham Filling: Combine all the ingredients.

NOTES : Some people use egg in the dough, but then you may have to add more flour.