INGREDIENTS

INSTRUCTIONS

SAUCE
Peel and cube the potatoes. Cover with water and boil until tender. Drain
the majority of the water out. Add the butter and the egg and mash the
potatoes until they are smooth. You may need to add another egg to make the
mixture slightly soupy and very smooth.
Start with the 4 cups of flour and add the mashed potatoes. Mix well. The
mixture should be firm but not dry. Add more flour as needed, Knead until
smooth. Cover with a bowl and let rest for about 1/2 hour.
To form the gnocci, cut off or pull off a small handful of dough. Roll the
piece of dough into a log approximately 1/2" thick. ( I have a machine that
will cut the log into shells--but you don't really need one.) With a very
sharp knife, cut the log into 3/4" pieces--or smaller--then with the tines
of a fork, press the piece and roll it toward you so that it makes the
indentation of the fork on one side and a slight indentation across on the
other side and it looks sort of like a shell. Sprinkle lightly with flour
and let dry for an hour.
To cook: Place in a pot of boiling salted water. They take about 10 minutes
to cook.
To Serve: You can serve the gnocci with your favorite spaghetti sauce. We
sometimes serve it with the following sauce:
Heat the olive oil and butter in a heavy frying pan. When the butter begins
to sizzle add the garlic and saute just until the garlic begins to turn
golden. Remove from the heat and add the water. Pour over the gnocci and
sprinkle on the cheese. Mix well. You can add a little garlic salt if you
like.
Posted to rec.food.recipes by dmferrell@happy.uccs.edu on Jan 27, 1994.

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