INGREDIENTS

INSTRUCTIONS

Mix all the ingredients and roll to about 3 inches in diameter.  Cut off a
good double-fistful, about a forth.  On dry flour-powdered surface, roll
out to about 3/4 inch round, cut into pieces 1-1/4 inches long. To make
interesting pattern, roll the pieces along the underside of a larger
grating surface. With finger pressure the piece takes on a shell-like look.
Any deep-textured surface, such as a wide mesh colander or sieve will also
do.  Zagrebcanke shape the pieces in their hands like a large chocolate
drop and with the thumb concave the underside. Dalmatinke roll the little
pieces in their hands, and fold over, and make 1/2 pretzels (these they
sometimes deep-fry and serve with broiled meat).
Maintain a flour dusting to your pieces as you work with them.  Bring 3
quarts of water, with 2 tablespoons salt, to hard boil.  Add about 1/3 of
your gnocchi to pot and cook for about 5 minutes.  They're about done when
they float to the surface.  Place in serving dish with a bit of your
favorite tomato, spaghetti or meat sauce.  Proceed thusly with the other
two-thirds of your gnocchi.  Serve with your meat and/or sauce; sprinkle
with Parmesan cheese.
Editor's note: Branka insists the secret  is in the potatoes -- "zuti"
thin-skinned yellow (and not necessarily farm-fresh) -- rather than red
boiling or russet baking potatoes.
Source: Branka Mirkovic, Zadar "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Posted to MM-Recipes Digest V4 #006
From: BobbieB1@aol.com
Date: Sat, 4 Jan 1997 22:31:17 -0500

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