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Potato Gnocchi

2 cups hot mashed potatoes (without milk or seasoning)
1 cup sifted flour
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon white pepper
Pinch nutmeg

1 1/2 cups hot Italian tomato sauce
1/4 cup grated Parmesan cheese

Mix all gnocchi ingredients and spoon about half into a pastry bag
fitted with a large, plain tube (opening should be about 1/2" in
diameter). Bring about 5 quarts salted water to a boil in a large
kettle, then adjust heat so water bubbles very gently. Squeeze out
gnocchi over water, cutting with a knife at 1" intervals and letting
drop into water. Simmer, uncovered, until gnocchi float, then simmer
1 minute longer. Lift out with slotted spoon, drain in a colander,
and keep hot in a shallow serving dish. When all gnocchi are done,
cover with sauce and sprinkle with cheese. If you like, pass extra
Parmesan.

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