INGREDIENTS

INSTRUCTIONS

Boil potatoes in their skins just until tender. Be careful not to
overcook to the point where potatoes split. Drain and allow to cool.
Peel the potatoes and put them through a potato ricer or mash with a
fork (be sure to mash out all lumps).  Spread out on counter top and
allow to cool. When quite cool, bring 4  quarts of salted water to a
boil.  Now work the flour, a little at a time, into the cooled mashed
potatoes, add some salt and form a loaf. cut loaf into quarters and
roll each quarter with your hands on a floured board until it forms a
cylinder about 1/2 inch thick. With knife cut into pieces about 3/4
inch long. Repeat until all dough has been used.  Slip gnocchi into the
boiling water and cook until they float to the  top. no more than a
minute or two. Do not overcook as the gnocchi  will fall apart if
cooked too long. Drain gnocchi and toss in the  sauce.  From Cook and
Tell by Liz Caesar, 18-Feb-98, Riverside  Press-Enterprise. Topic:
Gnocchi (pronouced no-key or yo-key,  Italian, for dumplings). An
excellent side dish. >another McBust from  Pat Hanneman (kitpath)
Notes: Many cooks insist the secret to light gnocchi is to use a
mimimal amount of flour, no eggs and to allow the potatoes to cool
before mashing. L. Maloney of Hemet shares her recipe. Recipe from
"Eat Right, Eat Well -- The Italian Way" by Edward Giobbi.  Recipe by:
Press-Enterprise (1998) Riverside, CA  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Feb 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 57
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73mg
Potassium: 16.7mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: <1g
Protein: 1.6g