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(Italian Dumplings)
Prepare Italian Meat Tomato Sauce. Meanwhile wash and
cook, covered in boiling water, 3 medium potatoes (1 pound).
Cook until tender, about 20 minutes. Drain and remove skins.
Mash or rice. Measure in a bowl 1 3/4 cups flour. Make a well
with flour. Add potatoes and 1 egg and 1/2 teaspoon salt. Mix
well to make a soft elastic dough. Turn dough onto a lightly
floured surface and knead. Cut off small pieces of dough and
use palm of hand to roll pieces to pencil thickness. Cut into
pieces 3/4-inch long. Curl each piece by pressing lightly with
the index finger and pulling the finger along the piece of
dough towards you. Bring to boil 3 quarts of water. Gradually
add all the gnocchi. Boil rapidly uncovered about 8 to 10
minutes or until they come to the surface. Drain by pouring in
large colander. Mix Gnocchi and sauce with a generous amount
of imported Italian Locatelli or Romano cheese. Serve hot.

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