Gnocchi

(Mrs. Pomatto, M. Miratti)

4-5 potatoes, boil and drain.

Mash as for mashed potatoes. Do not use any salt, butter or milk for mashing.

Add 1 raw egg to potatoes when mashed.

Add 4-5 hands of flour and work as for bread, adding a little flour at a time.

Add just enough flour to make potatoes stick together.

Toll in rolls about as big around as your finger. Cut in pieces 1/2" long. Then take a cut glass or embossed dish, or grater - take thumb and finger - press in center of dough and mark. Use floured board for rolling.

Sauce:
1/2 cube butter

1/4 cup oil

1 onion, chopped

2 buttons garlic

Fry until brown then add dry mushrooms boiled in 2 cups water. Remove with fork, chop small, and add to onion and garlic and fry. Add 1 small can tomato sauce, fry. Then add mushroom water, slowly. Add salt and pepper and cook slowly, 1 hour on slow fire.

To cook gnocchi:

Boil in salt water 10-15 minutes. Turn with pancake turner. When they are done, they go down to bottom of pan and do not float. When serving, add generous portions of grated parmesan cheese.

submitted by Fred Smoot

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