Potato gnocchi (harris)

Yield: 4 Servings

Measure Ingredient
2 mediums Potatoes
½ cup Milk
5 tablespoons Butter
1 cup Flour
2 \N Eggs
1 teaspoon Salt
\N \N Butter; for serving
\N \N Grated cheese; for serving

TOPPING

Boil potatoes until done; put through a ricer or mash them. Heat the milk and butter in saucepan to boiling; stir in potatoes, flour, eggs and salt.

Remove from heat and beat to form a ball.

Roll dough out into ropes about ½-inch thick. Cut into 1-inch pieces.

Roll each piece over the tines of an dinner fork with the tines turned down (this makes ridges in the gnocchi). Drop into a kettle of boiling salted water, simmer for 3 to 5 minutes. Gnocchi are done when float to top. Serve with butter and grated cheese.

>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: It's a bit of work but well worth the effort. --C. Harris, Corona.

Recipe by: Press-Enterprise (1998) Riverside, CA Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998

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