Gnocchi (Njoki)

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

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.