1 lb. baking potato
1 1/3 c. all-purpose flour
1 tsp. salt
3 qt. boiling water
1 tbsp. salt
1 c. Parmesan cheese, coarsely grated

Boil potatoes until tender, cool and peel. Sift flour and measure, reserving 2 tablespoons. Put potatoes through ricer or food mill, add salt, stir in flour gradually. Knead to form a stiff dough.

Divide dough in half and shape into 2 rolls 3/4 inch diameter. Cut rolls into 1 inch lengths, toss in reserved flour. Mark each with tines of fork making 4 distinct lines. Drop in salted boiling water and boil for 8 minutes, gnocchi will rise. Drain quickly and arrange on slightly buttered pan. Sprinkle evenly with cheese. Place under broiler until top is brown and crunchy. Serve at once.