Every country and every culture has a dumpling recipe. The flavors and tastes are all unique but use a basic combination of flour, water and sometimes potatoes to make this staple food. We’re going to explore a classic Italian recipe for a dumpling called “Gnocchi.” Gnocchi are small, bite sized dumplings usually creased with a fork and either boiled and topped with butter or a sauce, or they can be immersed in a marinara or pesto to finish. This recipe starts with the dough setting on your bread machine and they are then cut and finished either in boiling water or in a simmering sauce.
Bring a large pot of salted water to a boil. Peel the potatoes and add to the pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and the egg in the bread pan and select the dough setting.
When the dough is sufficiently blended place it onto a floured surface and roll into a long rope about ¼ inch thick. Cut the dough rope into pieces about a half-inch long and gently rub a fork over the dough pieces to create ridges. This will help the gnocchi to hold a sauce better so each bite is packed with flavor.
Bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes or until the gnocchi have risen to the top; drain and serve with a topping of melted butter or some marinara.
I like to top them with an extra hit of oregano and maybe some grated parmesan cheese. You can also drop them into a simmering pot of marinara for 15 minutes.