INGREDIENTS

INSTRUCTIONS

Place the potato in a small saucepan and cover it with water.  Bring to a
boil, cover, reduce the heat to low, and boil gently for about 40 minutes,
until tender.  Drain and let cool.  When the potato is cool enough to
handle, peel it, and set aside. Place 1/2 cup water, 1 tablespoon of the
oil, the salt, and the pepper in a saucepan and bring to a boil.  Remove
from the heat and add the flour all at once.  Mix well with a wooden spoon
until the mixture forms a ball, and then place the pan back over the heat
for 15 or 20 seconds to dry out the dough a little. Preheat the oven to 400
degrees.  Bring 5 cups of water to a boil in a saucepan. Meanwhile,
transfer the ball of dough to the bowl of a food processor and add the
potato in pieces.  Process for 5 seconds. Add 1 Tbs of the cheese and 1 of
the eggs, and process for 5 seconds.  Add the other egg and process until
smooth.  Place the mixture in a pastry bag fitted with a 3/4-inch plain
round tip. Pipe the mixture from the pastry bag into the boiling water,
cutting it with a knife into 1/2-inch pieces as it emerges from the tip and
letting the pieces drop into the water. Bring the water back to a light
boil, reduce the heat, and boil very gently, uncovered for 5 minutes. With
a slotted spoon, transfer the gnocchi to a bowl of ice water. When they are
cold, drain them and place them in a 3-to 4-cup gratin dish. Add the
remaining Tbs each of oil and cheese along with the parsley, and mix well.
At serving time, heat the gnocchi in the oven at 400 degrees for 12 to 15
minutes and serve immediately.
Recipe By     : Jacques Pepin, Today's Gourmet II
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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