Recipe - Gnocchi 2

2 One fourth pound Mealy (idaho or baking)
potatoes
1 Three fourths cup Flour (divided use)
2 Egg yolks
1 teaspoon Salt or to taste

In a large saucepan, cook potatoes in their skins in boiling water until
very tender. Drain, peel and mash.

In a bowl, combine the mashed potatoes with half the flour and the egg
yolks. Add salt and season to taste. Knead mixture until a firm, smooth
dough is formed.

Divide the dough into pieces. Coat hands well with flour and roll each
piece into a narrow sausage shape on a surface sprinkled with most of the
remaining flour. Cut these into sections about 1 1/4inches long. Roll each
section on the prongs of a fork while pressing lightly with your thumb to
form a shape similar to seashell pasta.

Drop the shaped dumplings onto a wellfloured board. At this point, they
can be kept for a couple of hours at room temperature.

Bring a large pot of lightly salted water to a boil. Add the dumplings a
few at a time and remove them with a slotted spoon as soon as they rise to
the surface. Place in a warm serving bowl. Pour tomato sauce over and serve
at once. Makes 6 servings.

Per serving:Calories 245 Fat: 2g, Cholesterol: 71mg, Sodium: 363mg, %
calories from fat 8%

Posted to MMRecipes Digest V4 #006

From: dipa@webtv.net (Dipa Patel)

Date: Sat, 4 Jan 1997 17:27:28 0600