Gnocchi

It's hard not to love these little Italian potato dumplings, but make them homemade and you will wonder why you ever paid soo much for them in a restaurant.

Ingredients:
8 potatoes
2 Tb butter
2 cups flour
Yields 5 servings

Boil the potatoes for about 15-20 minutes--until they are soft but still firm to the touch.
Peel the cooked potatoes and then mash them in a bowl. You may choose to grate the potatoes so they are easier to mash. Make sure there are no chunks.

Add 2-3 Tbs. of butter to the center of the potato mash and let melt.
Add 2 cups of flour and knead it all together.  If the mixture is too dry add a little more butter.

Divide the dough into 4 pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over the ridges of a fork to form grooves in the dough.

Drop pieces into boiling water and cook until they float.

Serve with sauce of choice.

Our Tips:

• After cooking the potatoes, hold them with a rag as you peel