Recipe#10485

Title: Gnocchi 03

Newsgroups: rec.food.recipes 
 From: bkatona@magnus.acs.ohio-state.edu (Bonni L Katona) 
 Subject: Gnocchi 
 Message-ID: <2ikd0k$kab@charm.magnus.acs.ohio-state.edu> 
 Organization: The Ohio State University 
 Date: 1 Feb 1994 01:58:44 GMT 

8 medium-sized potatoes
 2 c flour 
 1 egg
 6 qt boiling water
 4 c favorite tomato sauce
 Favorite grated cheese
 Boil potatoes in jackets until well done.  Cool a little.  Peel
 and put through ricer; then place on floured board and mix well
 with flour and egg.  Some potatoes require more flour than others.
 Knead potato dough well.
 Pinch off pieces of dough, roll into finger thin rolls and cut into
 pieces 1-inch long.  Place on a floured towel.  Press each piece
 lightly with a fork.  Place about 30 gnocchi in boiling water.
 When they come to the surface, remove from water with strainer and
 place in serving dish.  Keep water boiling briskly.  Repeat until
 all are cooked.  Add sauce; mix well; sprinkle with cheese and
 serve.