Gnocchi (Njoki)

Description
1 batch



Ingredients

 * 2 lb potatoes; cooked & mealed
 * 1 1/2 lb flour
 * 2   eggs
 * 2 tb Soy oil
 * 1 1/2 ts salt

Directions
Mix all the ingredients and roll to about 3 inches in diameter. Cut off a good double-fistful, aobut a forth. On dry flour-powdered surface, roll out to about 3/4 inch round, cut into pieces 1-1/4 inches long. To make interesting pattern, roll the pieces along the underside of a larger grating surface. With finger pressure the piece takes on a shell-like look. Any deep-textured surface, such as a wide mesh colander or sieve will also do. Zagrebcanke shape the pieces in their hands like a large chocolate drop and with the thumb concave the underside. Dalmatinke roll the little pieces in their hands, and fold over, and make 1/2 pretzels (these they sometimes deep-fry and serve with broiled meat).

Maintain a flour dusting to your pieces as you work with them. Bring 3 quarts of water, with 2 tablespoons salt, to hard boil. Add about 1/3 of your gnocchi to pot and cook for about 5 minutes. They're about done when they float to the surface. Place in serving dish with a bit of your favorite tomato, spaghetti or meat sauce. Proceed thusly with the other two-thirds of your gnocchi. Serve with your meat and/or sauce; sprinkle with Parmesan cheese.