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  • Potato Gnocchi
    Recipe contributed by my wife Judy Perin
    • 2 cups hot mashed (plain) potatoes
    • 1 cup sifted flour
    • 1 1/2 tsp. salt
    • 2 eggs lightly beaten
    • Pinch nutmeg
    • 1/8 tsp. white pepper
    Mix all ingredients and let uncooked gnocchi mixture cool to room temperature. Roll on a lightly floured board into a rope about 1/2 inch thick. Cut in 1-inch lengths and imprint lightly with the back of a fork. Bring 5 quarts salted water to a boil, adjust so bubbles vary gently. Put gnocchi in water. Simmer, uncovered until gnocchi float, simmer for an additional minute. Lift out with slotted spoon, drain in a colander and keep hot in shallow serving dish. When all gnocchi are done cover with sauce and cheese.

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