The Story Behind Gnocchi Day In Argentina

• 2 pounds yuca or mandioca, boiled and mashed/pureed (1 1/2 pounds of potatoes can be substituted
• 1 cup flour
• 1 egg yolk
• pinch of salt
• 1 tablespoon corn oil

1. Put the mashed yuca in a bowl and add one egg yolk.
2. Add corn oil and a pinch of salt and mix by hand.
3. Add the flour.
4. Knead the mixture in the bowl for about five minutes and add a little more flour, as needed, until the mixture has a soft, dough-like texture not too sticky and not too hard or dry.
5. It should have the same texture as the dough for white bread.
6. Divide the mixture into four and sprinkle some flour on top.
7. Then roll out the first quarter of the mixture onto a floured work area, making a long, thin roll about one inch wide.
8. Cut the roll into one-inch-long pieces.
9. Take each piece and press your thumb slightly into it, rolling it gently down on the wooden gnocchi tool a small board that has special grooves to indent the gnocchi.
10. Pressing it in slightly with the thumb while rolling it down is what gives the gnocchi its shape and adds lines to the back of it.
11. This can also be done with the back of a fork.
12. To cook the gnocchi, boil a pot of water, add some salt and a drop of oil.
13. Drop the gnocchi pieces in, and when they rise to the top (after about 1 minute), scoop them out with a slotted spoon.
14. Serve with your favorite sauce gnocchi goes well with any pasta sauce.

potatoes, flour, egg yolk, salt, corn oil

Taken from www.foodrepublic.com/recipes/the-story-behind-gnocchi-day-in-argentina/ (may not work)