Gnocchi 2

INGREDIENTS

INSTRUCTIONS

In a large saucepan, cook potatoes in their skins in boiling water until
very tender. Drain, peel and mash.
In a bowl, combine the mashed potatoes with half the flour and the egg
yolks. Add salt and season to taste. Knead mixture until a firm, smooth
dough is formed.
Divide the dough into pieces. Coat hands well with flour and roll each
piece into a narrow sausage shape on a surface sprinkled with most of the
remaining flour. Cut these into sections about 1 1/4-inches long. Roll each
section on the prongs of a fork while pressing lightly with your thumb to
form a shape similar to seashell pasta.
Drop the shaped dumplings onto a well-floured board. At this point, they
can be kept for a couple of hours at room temperature.
Bring a large pot of lightly salted water to a boil. Add the dumplings a
few at a time and remove them with a slotted spoon as soon as they rise to
the surface. Place in a warm serving bowl. Pour tomato sauce over and serve
at once. Makes 6 servings.
Per serving:Calories 245 Fat: 2g, Cholesterol: 71mg, Sodium: 363mg, %
calories from fat 8%
Posted to MM-Recipes Digest V4 #006
From: dipa@webtv.net (Dipa Patel)
Date: Sat, 4 Jan 1997 17:27:28 -0600

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