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Gnocchi
Serves 4

2 pounds Idaho potatoes, washed, unpeeled
2 tablespoons butter, melted
1 egg yolk
1 cup ricotta cheese
1 teaspoon Hungarian paprika
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
ground white pepper, to taste
2/3 dash cayenne pepper
2 cups all-purpose flour

Boil the potatoes until they are fork tender. Drain them well and
allow to cool so you can handle them. Peel and run potatoes through
a ricer.

Place the potatoes in the bowl of an electric mixer and add the
melted butter, egg yolk, ricotta cheese and seasonings. Blend about
30 seconds. Add the flour and blend until a smooth dough is achieved.

Roll the dough into long cylinders the thickness of your finger,
then cut into 1/2 inch long pieces. Press the pieces with a fork
to give them some texture. Lightly flour and set on a lightly
floured tray to dry. Allow to dry for about 3 hours.

Bring 8 quarts of water to a boil and add about 1/4 of the gnocchi.
Boil gently until they float to the top, then boil only 1 minute
longer. Drain remove to a bowl and repeat process with remaining
gnocchi.

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