INGREDIENTS

INSTRUCTIONS

~ALYCE MANTIA        Amy, here is what I do: Take 4 medium boiling
potatoes (about 2 lbs). Boil in salted water until tender (30 minutes
or so?). Drain and peel. Return to pan and mash over low heat with a
potato masher until no lumps remain. Remove from heat and mix in 1  egg
yolk, lightly beaten, and about a cup of flour. When well  blended,
turn onto a floured board and knead in more flour (may take  as much as
another cup, probably more like 1/2 cup) until soft and  pliable but
not too sticky. Cut in 4 pieces and roll each into a rope  about as
thick as your thumb. Cut into 1" lengths. Hold a fork, tines  down, on
the board with the curved side away from you. Roll each  piece against
the tines to make the little indentations about 1/2 way  round and
curve slightly (you really don't have to do this but it  looks cute,
and IS authentic). Place on a floured baking sheet as you  do them. You
can either cook right away or keep a few hours,  uncovered, in the
fridge.  Try this sauce over them: Melt 1 tbsp  butter in a medium pan.
Add 1 clove garlic, very finely minced. Stir  a couple of times and add
1 cup heavy cream. Cook, stirring  constantly, until reduced to about
3/4 cup. Add 4 oz Gorgonzola and  stir until melted. Now drop the
gnocchi into boiling salted water and  cook until they just rise to the
top, 1 to 2 minutes. Remove to a  heated platter with a slotted spoon
or skimmer as they come up. Pour  the sauce over them and sprinkle with
1/4 cup chopped toasted walnuts  and serve at once. This is very rich,
but WONDERFUL!  Let me know if  this works. Regards from Memphis, Alyce

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