Grandma Mabels Gnocchi Recipes

Steps:

• Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
• On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
• Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
• Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

Steps:

• Preheat the oven to 400 degrees F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (This step can be done a day in advance; refrigerate the potatoes until needed.)
• In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
• In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel-lined plate.
• In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.