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GNOCCHI (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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!