Testa Gnocchi from an Old Family Recipe

August 16th, 2011

Ingredients

2 cups mashed potatoes

2 cups flour

2 egg yolks

Directions

1. Mix all together in bowl – this will make dough – knead it a bit.

2. Take small portion and roll into rope.

3. Cut into one inch pieces.

4. Roll each one inch piece with your fingers, or roll off back of fork.

Repeat until done.

Cook them fresh or freeze them on a cookie sheet until hard and store in a freezer bag.

To cook – add to salted boiling water – they will fall to bottom,  when they float, cook them a few minutes longer this should be approximately 12 minutes – test to be sure they are soft – not too soft – then use slatted spoon to remove or poor into drainer.

Have your favorite sauce warm and ready to pour over your cooked gnocchi on serving plate. 

Sprinkle with Italian cheese.  Manga!

All the wines from Testa are 100% organic fruit. The winery suggests drinking their Black 07 Cabernet Sauvignon with this recipe – although the website promises a new 2010 Rose release coming soon. 

From the site: The '07 Black is 89% Cabernet Sauvingon, 8% Carignane and 3% Petite Sirah. Rusty and I grow these grapes organically in Redwood Valley and Calpella, Mendocino County. The grapes were hand harvested and crushed into small fermentors where they went through fermentation using nothing but the native yeasts on the berries. They were hand punched twice daily. The wine is magnificent, if I do say so myself (Maria's voice). It is a fruity, but bold wine with a great finish, and leaves you wanting another glass.

Buy the wine at www.testavineyards.com

P.S. Editor's Note: these are delicious with just a sauce of warm butter or olive oil and sage and fresh parmesan – comfort food for everyone!

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