On Dec 27, 2008, curzio from Kenosha, WI wrote:
Possibly the most popular potato variety grown in Italy - Italians use potatoes to make gnocchi (pronounce ņok-kee) - a pasta-like dumpling that cooks in 3 minutes and is dressed up with any pasta sauce. The secret to "light" gnocchi are 1) the correct potato variety ... and Bintje is one of them, plus 2) use less flour - 25% of potato volume - mix and add one egg after the first two ingredients are well mixed. The most common mistake: a potato variety that is too moist and too much flour is required to form a nice dough ... which results in little "gnocchi-boulders" that will sit in your stomach for hours to digest. Google Kenosha Potato Project for more cultivar specific potato recipies.
On Feb 11, 2006, Farmerdill from Augusta, GA (Zone 8a) wrote:
Heirloom since 1911 and most widely-grown yellow variety in the world. High yielder of medium-sized tubers, keeps exceptionally well, grows anywhere and has excellent flavor anyway you fix them. Yellow/brown skin, creamy yellow flesh.