*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Italian                          Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         G Granaroli XBRG76A
    4      lg            Eggs
    2 1/2  cups          flour -- (2 1/2 to 3)
    8      lg            Baking potatoes
    2      teaspoon      Salt
 boil potatoes in skins until just tender. while hot, remove skins and press
through potato ricer in a large mound on a floured surface. Make a well in the
middle and crack eggs into it. Sprinkle salt around, and add 2 1/2 cups flour
around it. Mix eggs in well gently encorporating potato and flour with it. Mix
with hands into a ball and add more flour to until dough is not sticky. Place
dough on the side on a floured surface. Clean and flour surface well. Cut a piece
of dough off and roll into a long snake-like form. (about 1 inch around. Cut into
1 inch pieces and pus aside onto floured surface again to prevent sticking to
board or to each other. When all pieces are cut, make grooves by gently rollin
the off the grating side of a cheese grater at the same time making an
indentation with the thumb, They need not be perfect, just enough groove to hold
some sauce. Have a very large pot of salted water boiling. Place half of the
gnocchi into the boiling water, stir briefly and cover. When water reboils remove
 When gnocchi rises to the top. remove with a large slotted strainer and place in
serving bowl with sauce of your choice. Mix gently and cover.
 Repeat with last batch, add more sauce and serve-MrsG Converted by MMCONV vers.
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