Potato Gnocchi
3 cup cold mashed potatoes 1 egg
1/2 tsp. salt 3 cup flour
Combine all ingredients and mix well with flour to make a
manageable dough. May need more or less flour depending upon
potatoes. Knead well and roll into lengths. Cut pieces 2/3
inch lengths. With floured fingers, press a hollow into each
roll. Drop into rapidly boiling water. Boil about 10
minutes. Drain and serve with tomato or meat sauce. These
may be frozen until ready to use. To do so, spread on a
cookie sheet and freeze. Place frozen Gnocchi in a plastic
bag. When ready to use drop in boiling, salted water. Do not
thaw. Serves 6.
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