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| Potato Gnocchi |
| Recipe contributed by my wife Judy Perin |
| Ingredients |
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| Preparation |
| 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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