14th Harvest Week <> Aug. 17 - 23, 1998

Deb's Potato Gnocchi (that's "nyo-kee")

about 1 lb. potatoes
1/2 tsp. salt
1 lg. or 2 sm. egg yolks
3/4 - 1 cup flour

Scrub potatoes and boil in their skins until tender (15 - 20 min.). Drain, allow to cool, then mash or rice them. (Note 1: do NOT use a food processor or potatoes become gluey! Note 2: I am a big fan of potato skins -- they're tasty and nutritious, so I leave them on. If you don't care for them, feel free to peel) Add yolks and salt to mashed potatoes and mix well. Work in about 3/4 cups of the flour, kneading into a dough. Add additional flour to make a firm, smooth dough that does not stick to your fingers. Divide dough into 2 or 3 parts. On a floured surface, roll each into a rope about 1/2" in diameter. Cut into 1" segments. Round up segments with your fingers, then roll under the tines of a fork to create ridges (optional). At this point, you can either cook 'em or freeze 'em. To freeze: place on wax paper on a cookie sheet (close together but not touching) and freeze. Remove from sheets, store in ziplock bags in freezer. To cook: drop into ample boiling salted water (do not crowd them). They are ready when they rise to the surface. Remove w/slotted spoon. Serve any number of ways: with your favorite sauce, with melted butter, minced parsley and parmesan, or with broccoli in a cheese sauce, or...?

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