Recipe - Gnocchi Oct 92

2 pound Potatoes
6 cup Flour (Approximately)
4 teaspoon Butter
Salt and nutmeg; to taste

1. Cook potatoes in their skins.

2. Peel as soon as they are cool enough to handle.

3. Dry potatoes in oven 5 minutes.

4, Put potatoes through a ricer , add butter and mash with a spoon. Season.
Let cool .

5. Add flour stirring.

6. Make rolls with dough and cut at 1/2" intervals.

7. Shape them into gnocchis with the back of a fork.

8. Cook in plenty of boiling water until they rise to the surface.

9. Serve with your favorite sauce.

Recipe by: Classic Italian Cooking, Marcella Hazan Posted to EATL Digest
by Leon & Miriam Posvolsky miriamp@POBOX.COM on Sep 2, 1997