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TURKEY DUMPLINGS
Gnocchi con pollo/tecchino
serves 6

5 medium sized potatoes
1 cup cooked chicken breast, turkey, capon or veal, ground fine
1/4 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1 cup flour
2 egg yolks
salt and pepper

Boil potatoes until tender, drain and mash fine or put though a
ricer. Or allow to cool and grate. On a bread board combine the
potatoes, ground meat or fowl, cheese, nutmeg, flour, egg yolks,
and seasonings. Knead until smooth, and if mixture does not hold
together, add 1 more egg yolk. If dough is too sticky, add a little
more flour.

Roll dough out on lightly floured board to 1/2 inch thickness, and
cut into 1 inch pieces. Boil in 8 quarts salted water 10 minutes.
Drain and serve with desired sauce. Tomato Sauce or Mushroom sauce
is good.

These gnocchi may be poached in boiling chicken or meat broth
and served as an accompaniment to soup, if desired.

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