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Mediterranean Gnocchi!
[Susan Glasspool]
Ingredients:Serves 6
4 kg. of potatoes (red potatoes)
Flour as necessary
1 egg (not always needed)
Good gnocchi have to be made by finding the right combination of potatoes, flour and egg because potato consistency is very rarely the same. The gnocchi should melt in the mouth and not during cooking. The procedure is as follows: boil, skin and mash the potatoes, mix in with the flour and, if necessary, the egg until you think the mixture is of the right consistency; form small sausage shapes by hand (as for pie decorations) and, using a knife, cut them into small cubes of about 2cms. each; pass these across the back of a cheese grater and place them on some flour on a cloth. Gently cook in boiling salted water, they are ready when they rise to the surface; drain well, taking care not to damage them.
Season with desired sauce and Parmesan cheese.
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