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GNOCCHI DI PATATE 
4 lg. Idaho potatoes (or other dry mealy potatoes)
1 tsp. salt
1 lg. egg, beaten
2 1/2 c. flour
2 c. tomato sauce (preferably meat)
1 c. grated Parmesan cheese

Cook potatoes with skins in boiling water until tender. Drain and when cool enough to handle, peel and work potatoes through a ricer or food mill. Spread mashed potatoes on a flat board and cool to room temperature. In the meanwhile, bring about 4 quarts of salted water to a boil in a very large pot.

Add beaten egg to potatoes and sprinkle 2 cups of flour over potatoes and knead the mixture. When smooth and dough-like; set aside.

Lightly sprinkle large wooden board with flour from the remaining half cup. Cut piece of dough from the potato mixture, about size of 3 inch ball. Roll on board with your hands into tubular roll about 1/2 inch thick. Cut into 1 inch length. Press center of lengths with 2 fingers rolling dough as you press down in center, on the floured board. Continue this process until the entire mixture is used up.

Drop gnocchi into the boiling water and simmer about 5 minutes or so. An indication that they are cooked is when gnocchi rise to top of pot. Lift gnocchi gently out of boiling water with a strainer and place on hot serving dish as you remove from pot. Add meat sauce to taste and top with Parmesan cheese. Serve immediately, very hot. This is a favorite North Italian dish.

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