Pasta

Gnocchi

  • 4 pounds Potatos
  • 5 cups Flour

    • Boil and rice the taters.

    Greadually add the flour.

    Knead until a smooth, manageable dough is formed...you may need to add a little more flour.

    Roll this doughinto long 3/4" rope-like strings. Cut into 3/4" lengths.

    Dredge in some flour and then use a fork to flatten them slightly.

    Boil 8 quarts of salted water and add gnocchi.

    Boil for about 10 minutes..they should rise to the surface.

    Serve with sauce.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!