Gnocchi (Italian Potato Dumplings) With Meat Sauce
|Potatoes||3 (Enough For 2 Cup Mashed / Riced)|
|Unbleached flour||1 1⁄4 Cup (20 tbs) (1/4 Cup Flour For Dredging)|
Cook potatoes and mash or rice without added liquid.
While warm, gradually mix in the flour.
Form mixture into long rolls, 1/2-3/4 inch in diameter.
Cut into 1 1/2-inch pieces.
Roll in flour.
Have ready a pot of salted boiling water.
Carefully lower rolls into water.
They will sink but should rise to the top after about 5 minutes.
Boil gently another 5 minutes.
Serve with Meat Sauce.
Variations: Gnocchi are also good served with a cheese or fish sauce or plain with butter and a sprinkle of Parmesan cheese, if allowed.