Recipe: Gnocchi

Gnocchi are little tasty dumplings, one of Italy's oldest pastas, dating back to the 12th century. Traditional ingredients vary from region to region, with recipes including potatoes, flour, semoline, ricotte cheese, spinach and even bread crumbs. When making gnocchi pinch each one to create an indentation, which holds the sauce. Immediately let it fall to the floured surface so you handle the gnocchi as little as possible. Cook them right away if you can. Toss the dumplings into the bubbling water and drink in the scented steam. They will emerge light and delectable.

Ingredients.
1 pound baking potatoes
1 3/4 cups unbleached white flour
1/2 teaspoon salt
Dash paprika
Dash grated nugmag
2 tablespoons chopped fresh parsley.

Instructions.
1. Peel the potatoes, cut in quarters, cover with cold water, bring to boil, reduce heat, cover, and cook until tender. Drain and mash. You should have about 2 cups.
2. In a large mixing bowl, stir together the flour, salt, a few dashes of paprika, and nugmeg, and the chopped parsley.
3. Add the warm potatoes and turn out into a floured surface. Knead just until dough is well mixed and not sticky. Let rest for 15 min.
4. Roll chunks of dough on floured board into logs about 1 inch each. Cut into diagonal slices about 3/4 inch thick.
5. Bring a large pot of water to boil. Add gnocchi. After the rise to the surface, lower the heat and simmer for 10 min, uncovered.
6. Drain well and cover with your favorite pasta sauce.