INGREDIENTS

INSTRUCTIONS

Cook and mash the potatoes however you choose. Don't add butter or
seasonings to the final product. In a bowl, mix the egg yolks, salt,
nutmeg, and grated cheese; mix well. Add the mashed potatoes, then the
flour, a little at a time, until a dough forms and holds together.  (It
will be moist and somewhat sticky) On a floured board roll small
amounts of dough into cylinders about 1 1/2 inches in diameter,  adding
more flour as necessary to keep it from sticking. Cut each  cylinder
into 1/2 inch pieces keeping the cutting utensil floured.  When all the
pieces are cut, flour a hand and with the knuckle of  your index finger
make a dent in each piece by applying pressure to  the center of each
piece. This will make them cook more evenly and  make a dent to hold
butter or sauce. Boil a large pot of lightly  salted water and gently
drop the dumplings into it. Do not over crowd  the pot. Cook for about
5 minutes, the dumplings should float to the  top. Pull them out of the
water and drain, if you pile them into a  bowl, butter them to keep
from sticking to each other. Top with  desired sauce or just butter
them and sprinkle with Parmesan cheese.  I like to make an Alfredo type
sauce and pour it over the gnocchi in  a casserole dish, then I
sprinkle with cheese and put in the oven for  15 minutes or so to make
it bubbly.  Orginal post by MSTRCOOK@aol.com on 9 Nov 1997 20:03:57
-0700,  converted by MC_Buster.  Recipe by: rec.food.recipes  Posted to
recipelu-digest Volume 01 Number 319 by RecipeLu
<recipelu@geocities.com> on Nov 28, 1997

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