Tag Archives: dumplings

Potato Dumplings with Bacon, Fava Beans and Pearl Onions


Gnocchi (See previous recipe)

2 ounces pancetta or bacon, chopped

1 10-oz pkg. pearl onions, fresh or frozen

1 t. sugar

1 c. chicken broth

1 c. peeled fava beans or frozen baby lima beans

2 t. cornstarch

1/4 c. sweet Marsala wine

1 t. minced fresh marjoram


Saute pancetta in heavy skillet over medium heat until crisp.  Using slotted spoon, transfer to paper towels to drain.  Reduce heat to low, add onions, sprinkle with sugar and sauté

until brown and tender, about 25 minutes.  Transfer onions to bowl.  Add broth, beans and cornstarch to skillet.  Simmer until beans are tender, about 5 minutes.  Using slotted spoon, transfer beans to onions in bowl.  Cook liquid until slightly thickened, about 10 minutes.  Add 1/4 c. Marsala and marjoram; return onions and beans to liquid.  Serve over gnocchi.


Gnocchi (Potato Dumplings)


2 lbs. potatoes, cooked and put through ricer

1 1/2 c. flour

1 1/2 oz. parmigiano, grated

1/2 c. potato flour (pure di patate scelte granulare)

4 egg yolks

Salt white pepper


Put potatoes in center of counter.  Pour flour on top (potato flour keeps gnocchi from being tough).  Make well.  Add egg yolks, salt and pepper.  Wearing disposable gloves, mush together incorporating flour to make dough.  Sprinkle 2-3 times with additional potato flour.  Knead until smooth.  Form into a ball.  Using a bench scraper or knife, portion out a section and roll into a long 1/2 inch roll.  Cut gnocchi into little “pillows” about 1/2 inch square using the bench scraper or knife.  Toss with semolina flour or potato flour so they don’t stick together.  Spread on cookie sheet and freeze .  Store in Ziploc bags until ready for use.  To prepare for serving:  Boil in salted water for 3-5 minutes until they float.