INGREDIENTS

INSTRUCTIONS

Peel potatoes and cut into cubes; cover with water to depth of 2
inches and cook until tender.  On a bread board or a smooth surface,
dump out flour and make a well  in the center. Pick potatoes out of
boiling water and drop into well.  Add the olive oil and mash potatoes
into the flour, adding a little  of the potato water at a time; work in
all the potatoes and dough is  soft and pliable. Add a little more
flour, if needed. Cover dough  with a bowl and let rest for 30 minutes.
Take pieces of dough and  roll into rope. Cut into pieces 1/2 inch
long. Press each piece with  two fingers to cause the dough to roll up.
Let rest until ready to  cook in kettle of bolung salted water until
gnocchi rise to top. They  will be transparent when cut in half. Drain
in colander and layer in  a large bowl with marinara sauce, grated
Romana cheese and cracked  black pepper.  From Cook and Tell by Liz
Caesar, 18-Feb-98, Riverside  Press-Enterprise. Topic: Gnocchi
(pronouced no-key or yo-key,  Italian, for dumplings). An excellent
side dish. >another McBust from  Pat Hanneman (kitpath)  Notes: F.
Spawn of Banning wrote, "Being Italian, I learned at 9  years old to
make potato gnocchi from my mother, a great Italian  cook." Fran
believes adding eggs make gnocchi heavy. This is her  recipe for
gnocchi made with potatoes, flour and a little olive oil.  Recipe by:
Press-Enterprise (1998) Riverside, CA  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Feb 18, 1998

A Message from our Provider:

“Jesus: the human face of God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 586
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 654.2mg
Carbohydrates: 105.8g
Fiber: 5.8g
Sugar: 1.3g
Protein: 13.9g