Gnocchi (Njoki)

Ingredients

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

Directions
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. they float to the surface.
 * 1) Mix all the ingredients and roll to about 3 inches in diameter.
 * 2) Cut off a good double-fistful, aobut a fourth.
 * 3) On dry flour-powdered surface, roll out to about 3/4 inch round, cut into pieces 1-1/4 inches long.
 * 4) To make interesting pattern, roll the pieces along the underside of a larger grating surface.
 * 1) 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).
 * 2) Maintain a flour dusting to your pieces as you work with them.
 * 3) Bring 3 quarts of water, with 2 tablespoons salt, to hard boil.
 * 4) Add about 1/3 of your gnocchi to pot and cook for about 5 minutes. They're about done when
 * 1) Place in serving dish with a bit of your favorite tomato, spaghetti or meat sauce.
 * 2) Proceed thusly with the other two-thirds of your gnocchi.
 * 3) Serve with your meat and/or sauce; sprinkle with Parmesan cheese.