Recipe - Stuffed Gnocchi

2 pound Potatoes
1 One half pound flour; or more (up to
1)
Salt; pepper and nutmeg, to
taste

FILLINGS

RICOTTA CHEESE
One half cup Ricotta cheese or farmer's
cheese
8 Basil leaves; shredded
One half cup Mozzarella cheese; grated
One fourth cup Walnuts; chopped
Salt and pepper; to taste

HAM
One half cup Ricotta cheese
1 cup Ham; ground or chopped
1 tablespoon Parmesan cheese; grated
One half teaspoon Oregano
Pepper; freshly ground
1 teaspoon Parsley; chopped

Gnocchi: Cook potatoes in their skins. Peel them as soon as they are cool
enough to handle and mash them. Season with salt pepper and nutmeg. Add
flour to combine until you have a somewhat firm dough . With floured hands,
make walnut size balls . Flatten each ball and place a little of the
filling of your choice in the center.Shape it back into a ball making sure
the filling is covered by the potato dough. Cook in plenty of boiling water
until they rise to the surface. Drain. Serve with tomato sauce and
parmesan.

Ricotta Filling.

Combine all the ingredients.

Ham Filling: Combine all the ingredients.

NOTES : Some people use egg in the dough, but then you may have to add more
flour. The gnocchi dough recipe is based on Marcella Hazan's "Essentials of
Classic Italian Cooking"
Recipe by: Miriam P. Posvolsky Posted to EATL Digest by Leon & Miriam
Posvolsky miriamp@POBOX.COM on Sep 2, 1997