Gnocchi

• 4 medium potatoes, boiled
• 1 1/2 to 1 3/4 c. flour
• 1 tsp. salt
• Italian cheese

1. Wash, peel and dice potatoes (about 3 1/2 cups).
2. Steam potatoes until tender, then pass through ricer onto a floured board.
3. Sprinkle potatoes with salt, then work flour and potatoes until firm (about 5 minutes).
4. Cut dough into several pieces and roll each piece into a long thin roll (about 1/2 inch in diameter). Cut each roll into tiny pillows.
5. Dip fork into flour and roll each pillow on the tine of the fork, pressing down with the thumb to make an indentation.
6. Other side of pillow will have ridges from the fork.
7. Roll Gnocchi on a floured board.
8. In large kettle, bring salted water to a rolling boil.
9. Drop the Gnocchi into the water. When they surface, after a few minutes of boiling, drain and serve with spaghetti sauce, (we call spaghetti sauce sugo) and the Italian grated cheese.
10. Either Romano or Parmesan will do the trick.

potatoes, flour, salt, italian cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359497 (may not work)