Ingredients
2 lbs raw potatoes
1/2 oz. butter
1/2 lb. flour
Salt and pepper to taste
2 eggs
Directions
"Boil potatoes in salted water for 20 minutes, drain and mash with the butter; gradually incorporate the flour and beaten eggs and seasoning.
Roll between floured hands into rolls the thickness of your finger and cut into pieces an inch long or thickness of your finger and cut into pieces an inch long or slightly less.
Have ready a pan of boiling salted water, and drop the gnocchi gently into the pan one by one, boiling for 3 or 4 minutes until they rise to the top -- the water should boil only gently, not furiously.
Transfer when cooked in a perforated spoon on to a heated greased fireproof dish, dot with butter and place in a warm oven long enough to allow the butter to melt. Serve plain, or with a meat or tomato sauce."
Notes
This recipe was taken from "Italian Cooking" by Dorothy Daly; it was published by Spring Books in Great Britain. For the complete copyright-free text see www.archive.org. Photo: Mary Melfi.
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