Potato Gnocchi
Servings:  8
Ingredients:
 
	    3 lbs  boiling potatoes -or-
	5 1/2 cups mashed potatoes
	  3/4 cups flour (or more as necessary)
	    5      egg yolks
	  1/8 tsp  nutmeg
	    1 tsp  salt
		   white pepper; to taste
	  1/3 cup  olive oil

USING UNCOOKED POTATOES:
Boil them unpeeled, in salted water until soft, or cook them in a
microwave according to oven directions or bake in a conventional oven.
Drain boiled potatoes.  Peel potatoes when they are cool enough to handle
and puree them through a food mill or potato ricer while still warm (do
not use a blender or food processor for this because it excites the
gluten in the potato and makes a sticky mess). 

IF USING LEFTOVER MASHED POTATOES:
potatoes, place in a small pot and heat them until they are warm.

Transfer potatoes to a mixing bowl, add the egg yolks and mix.  Add
nutmeg, salt, pepper and 3/4 cup of flour.  Knead together and add the
remainder of the flour if necessary, bit by bit, kneading until a
slightly sticky consistency is attained.

Lightly dust a work surface with flour.  Form the dough into
sausage-like rolls about the thickness of your thumb.  Cut into pieces
about 1 inch in length.  Using a fork, flatten the pieces so that the
tines leave an imprint in the gnocchi.  Keep a glass of water nearby to
clean the fork.  

Meanwhile, fill a 3-quart pot with salted water and bring to a boil.
Reduce heat so that the water is boiling at a gentle roll.  Drop the
gnocchi into the boiling water, about 16 at a time.  They will sink to
the bottom but will rise to the surface after a minute or so.  Continue
to cook for another 15 seconds.  Immediately remove with a slotted spoon
to a colander.  Sprinkle with a little olive oil, mix gently and
transfer to a heated platter.  Continue until all the gnocchi are
cooked.  Serve the gnocchi ungarnished as a side accompaniment to
roasted meats or poultry.

(From Michael Roberts [PRODIGY Guest Chefs Cookbook], posted on
rec.food.recipes)


			    Potato Gnocchi
Servings:  6
Ingredients:
	  5 lb   potatoes
	  2 cups flour (approximately)
	  6 qts  boiling water
	  3 Tbsp salt
	  4 cups tomato sauce
	  4 Tbsp grated Parmesan cheese

Boil potatoes until well done.  Cool a little, peel and mash thoroughly.
Place on floured board and mix well with flour.  Some potatoes will
require more flour than others.  Knead potato dough well.  Roll into
finger-thin roll & cut into 2 inches long.  Press each piece lightly
with fork tines.  Place about 20 gnocchi in boiling salted water.  When
then come to surface, remove from water with strainer and place in
serving dish.  Keep water boiling briskly, repeat until all gnocchi are
cooked.  Add sauce, mix well, sprinkle with Parmesan cheese and serve.



			Fat-Free Potato Gnocchi
Servings:  4
Ingredients:
	  2 lbs  large baking potatoes
	  1 cup  whole wheat pastry flour
	1/2 tsp  salt
	  2 cups pasta sauce

Gnocchi are little dumplings that are eaten like pasta.  Flour gnocchi
are good, but potato gnocchi are superb.

Steam the potatoes in their skins until tender.  When they are cool
enough to handle, peel and mash.  Immediately add the flour and salt.
Knead on a lightly floured board until smooth.  Sprinkle on a little
more flour if the dough sticks.  Form into rolls about the thickness of
your thumb.  Cut into 3/4-inch sections and perss down lightly with a
fork.  Bring a large pot of lightly salted water to a boil.  Add the
gnocchi and boil until they rise to the top, about 5 minutes.  Like all
pasta, gnocchi should not be crowded in the pot, so cook them in several
batches if necessary.  Drain and place in a warm bowl.  Mix the gnocchi
with enough sauce to thoroughly coat them.  Extra sauce can be added at
the table according to taste.

(from High Road to Health by Lindsay Wagner and Ariane Spade, Fatfree
Digest [Volume 8 Issue 48] June 9, 1994)