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Potato Gnocchi

2 lbs potatoes (3 large)
2 cups flour
2 eggs
2 tbsp. butter
1/2 tsp salt
3/4 tsp pepper
1/3 cup melted butter
grated parmesan or caciocavallo cheese

Peel and cook, or cook and peel the potatoes (peel and boil, or
bake in a 450 degree oven then halve and dry out in the oven for
ten minutes); drain them, mash them with a fork, and dry them out
in a pan over a low flame for about 10 minutes.

Put the potatoes in a bowl and beat in flour, eggs, butter, salt
and pepper. Turn the dough out onto a floured work surface and
knead for three minutes.

Pull off a lemon sized lump of dough and roll it into a rope about
as wide as your thumb (or James Beard's finger). Pull off another
lemon sized lump and make another rope. Keep going until you've
used all the dough. Then cut each rope into 3/4" long pieces.
Shape each piece using a fork. (With the edge of the fork, make
a fold or diagonal dent along the gnocchi; then roll it under the
fork's tines to make ridges.)

Boil about 8 at a time for 3-4 minutes. Remove with a slotted
spoon and arrange on a baking dish. Pour melted butter over the
top; sprinkle with the grated cheese, and heat in a 350 degree oven
for 15 minutes.


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