Gnocchi (Njoki)

Ingredients Edit

Directions Edit

  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.

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.

  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

they float to the surface.

  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.
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