Gnocchi Di Patate (Potato Gnocchi)

8                  Potatoes
2 oz.            Grated Parmesan
2 oz.            Flour
3                  Eggs
                    Salt, pepper and nutmeg

Boil potatoes. Drain well and leave to dry for a min. on the side. Pass through a sieve to puree. Return puree to the saucepan and add remaining ingredients. Mix well and cool.

Make into little rolls on a floured board. Put them, a dozen at a time, into boiling salted water (do not boil fiercely) for a few min. until they rise and are firm. Place on a dish in a cool oven until they are all done, then pour over melted butter and sprinkle with grated Parmesan, or your favourite pasta sauce.

- Leaves from our Tuscan Kitchen

Submitted By: Cathie Allen