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Print this Recipe    Gnocchi 13

Gnocchi

3 lbs. cooked, cubed, peeled potatoes
2 cups flour
4 tsp sugar
1 tsp salt

Mash potatoes with ricer or food mill over large bowl. Stir in
flour, sugar and salt just until mixed.

On lightly floured surface, divide dough into eighths. Roll each
piece into cylinder 1/2" in diameter. With tines of fork, press
indentations across cylinder, down its length. Cut 1" pieces
crosswise. Place dough pieces on baking sheets lined with waxed
paper.

Bring large pot of water to boiling. reduce heat. Immediately add
gnocchi, working in 3 or 4 batches and dropping them in a few at
a time to prevent sticking. Simmer until gnocchi just float to
surface, about 2 min.

Immediately remove with strainer or slotted spoon to colander,
drain. Top with favorite sauce.

serves 6

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