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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