Gnocchi

• 2 lbs. pared potatoes
• 2 beaten eggs
• 1 teaspoon salt
• 3 cups flour
• 8 cups water
• 1/2 cup melted butter
• 1 cup grated Parmegiana
• 1 can condensed chicken broth

1. 1. Cook potatoes in boiling salted water until tender. Drain and toss over very low heat 2 minutes to dry potatoes.
2. 2. Mash potatoes until smooth in large bowl. Beat in eggs and salt. Blend in flour to make a soft dough. Cover bowl and chill at least 1 hour.
3. 3. Heat chicken broth and water to boiling in large kettle. Drop douugh by teaspoonsful, a few at a time, into boiling liquid and simmer 5 minutes or until slightly puffed. Remove with slotted spoon to shallow baking dish.
4. 4. Drizzle with butter and sprinkle with cheese.
5. 5. Bake in hot oven (400u0b0), 15 minutes or until puffy and golden. Serve at once. Serves 8.

potatoes, eggs, salt, flour, water, butter, condensed chicken broth

Taken from www.epicurious.com/recipes/member/views/gnocchi-50006652 (may not work)