Potato Gnocchi (Pronounced ny-ok-ee)

6 large potatoes, cooked, hot, and peeled

4 T. butter

3 eggs

4 c. flour

Mash potatoes through potato ricer. Beat in butter and eggs. Salt to taste.

Add flour, making a stiff dough. Mix and knead until dough is smooth.

Shape dough into long rolls about as thick as a finger and cut into 1” pieces.

Roll each gnocchi over the back of a fork, then prick with the end of the fork.

Cook gnocchi in salted boiling water, about 25 at a time, covering the bottom of

the pot. They will float to the top when they are done. Remove with slotted spoon,

and place on platter. After all gnocchi are cooked, top with red meat sauce,

pesto, or just butter and parmesan cheese. Serve hot.

Note: Freezes well uncooked.

Savoldi Salmagundi