Gnocchi Oct 92

         Yield: 4 Servings
Categories: Pasta

2 lb Potatoes 6 c Flour (Approximately) 4 ts 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 EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Sep 2, 1997