Boil potatoes until done; put through a ricer or mash them. Heat the milk and butter in saucepan to boiling; stir in potatoes, flour, eggs and salt. Remove from heat and beat to form a ball.
Roll dough out into ropes about 1/2-inch thick. Cut into 1-inch pieces. Roll each piece over the tines of an dinner fork with the tines turned down (this makes ridges in the gnocchi). Drop into a kettle of boiling salted water, simmer for 3 to 5 minutes. Gnocchi are done when float to top. Serve with butter and grated cheese.
>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise. Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath)
Notes: It's a bit of work but well worth the effort. --C. Harris, Corona.
Recipe by: Press-Enterprise (1998) Riverside, CA
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998
