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Print this Recipe    Gnocchi 24

Potato Dumplings (Gnocchi)

3 medium potatoes
2 eggs
1 1/4 cups flour

Peel, cut and boil potatoes until you can pierce them easily with
a fork, but do not overcook them. Drain and put in a mixing bowl.
Add the eggs and whip until fluffy. Add the flour. Turn onto a
floured surface and knead dough with hands until smooth, adding
more flour if necessary to prevent sticking -form into a ball. Take
a small handful of dough and with your hands, roll it out into a
long rope. Cut the rope into inch-long pieces, then flatten each
piece slightly using the tines of a fork.They should look like
little pillows. Drop into salted, boiling water (make sure to use
a very large pot) and cook for 8-10 minutes. Sit occasionally. When
they float, they are ready. Drain and place on a platter or pasta
bowl. Serve with your favorite sauce or use butter, garlic and
grated Parmesan cheese.

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