POTATO GNOCCHI

A delicious filling pasta course, Potato Gnocchi may also be served with a light salad or as a light supper meal on its own.

Preparation and cooking time: 2 hours

Servings: 4-6

2 lb potatoes, scrubbed, cooked, peeled and mashed
2 eggs
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon grated nutmeg
6 oz or 1 1/2 cups flour
1/2 teaspoon baking powder
4 pints water
12 oz 1 1/2 cups hot tomatoes sauce
2 oz or 1/2 cup Parmesan cheese, grated

Put the potatoes into a large mixing bowl. Add the eggs, 1 teaspoon of salt, the pepper and nutmeg and, using a fork or wooden spoon, beat the ingredients together. Gradually sift the flour and baking powder into the mixture, beating constantly, and beat until the dough is smooth and well blended.

Turn the dough into finger shaped mounds, about 1 to 2 inches long, then shape them into rough crescents. Dust them lightly with flour and place them in the refrigerator to chill for 15 minutes.

Remove the gnocchi from the refrigerator and set aside.

Pour the water into a large saucepan and add the remaining salt. Place the pan over high heat and bring the water to the boil. Drop a few of the gnocchi into the boiling water and cook them for about 5 minutes, or until they rise to the surface. With a slotted spoon, remove the gnocchi from the pan and drain them on kitchen paper towels. keep them warm while you cook the remaining gnocchi in the same way.

Arrange the gnocchi in a large, shallow serving dish and pour over the hot tomato sauce. Sprinkle the grated cheese over the top and serve.