INGREDIENTS

INSTRUCTIONS

Peel potatoes and boil them in salted water over low heat. Use
even-sized potatoes, so that they cook evenly. When just tender,
drain, and while still hot, mash and put onto a board. Make a well in
the middle of the mashed potatoes, and put in the salt and eggs. Pour
flour on, and mix well to get a dough that does not stick to your
hands. The amount of flour will vary depending on how moist the
potatoes are. Knead the dough for some minutes. Cut off a piece of
dough and roll into a cylinder on floured board. Cut off 1 inch
slices, roll into balls and flour well. Take a fork, and decorate
dumplings with holes or ridges, pressing in with your fingers to give
a shell shape. Bring a large pan of salted water to a boil, and  gently
put the gnocchi in all at once. When they come to the surface  and
float, remove with a slotte d spoon, keeping the water boiling,  and
put in a casserole dish. Pour over h ot sauce of your choice,  sprinkle
with parmesan cheese, add a second layer of gnocchi etc. Put  a lid on
the dish, and place over the saucepan of boiling water, to  absorb the
flavor of the sauce. NOTES  : These gnocchi can be served with butter
and parmesan, sage butter,  or a tomato sauce, meat sauce or pesto.
Recipe by: Flavors of Italy  by Simonetta Lupi Vada  Posted to
MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr  01, 1998

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