Gnocchi

When I was in Pittsburgh a good friend of mine introduced me to a new eastern pasta with one of those hard to pronounce names, gnocchi, (you say it "yawn-key"). Last year I actually bought a ricer so that I could make this potato based dish, but still didn't attempt it. Then finally this week I made gnocchi for the very first time. It only took me 3 days to get it done, but that's the story with most projects these days.

Here is the recipe I followed:
2lbs baked potatoes put through a ricer
1 3/4 cup flour
salt to taste.

Mix it by hand until like a play-do consistency, roll out like your making a snake and cut into little pieces, pressing with a fork for a little shape. Cook in boiling water, until they float to the top. I served it with Rague and Parmesan cheese and or course garlic bread. It passed the family test and is a definite make again

Mine was a little on the dry side and I wasn't sure exactly how many potatoes I used since they were left overs, so I had to wet my hands when I worked the dough to get it to stick together. These little guys are very filling so it fed my family and we still had lots of left overs. Perfect for a quick Sunday lunch before church.