INGREDIENTS

INSTRUCTIONS

Puncture potatoes in several places with a fork.  Bake 1 hour in a 350F
oven or until tender.  Remove and discard skins. Mash potatoes through a
ricer or food mill into a large bowl, and let cool a little. Add egg yolk,
salt, and 2 cups flour.  Mix well.  Knead dough on work surface or board
into a ball.  It should be soft and a little sticky. If it's too sticky,
add a little flour. Lightly flour surface and hands. Break dough into
egg-size pieces.  Roll until thickness of thumb. Cut roll into 1-inch
pieces. Push each Gnocchi against the back of a fork to imprint a pattern.
This helps them absorb more sauce (and makes them a little prettier).
Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted
water.  Bring to a boil.  Add oil and dumplings. Stir, to make sure they
don't stick t bottom. When they come to surface, let them cook 10-12
seconds more.  Remove with a slotted spoon as they are done. They get soggy
if overcooked (they absorb more moisture than regular pasta). Serve with
butter and Parmesan cheese or your favorite sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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