Gnocchi oct 92

Yield: 4 Servings

Measure Ingredient
2 pounds Potatoes
6 cups Flour (Approximately)
4 teaspoons 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 ½" 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 EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 2, 1997

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