Instructions: Boil potatoes until done; put through a ricer or mash them. Heat the milk and butter in saucepan to boiling; stir in potatoes, flour, eggs and salt.

Remove from heat and beat to form a ball.

Roll dough out into ropes about 1/2-inch thick. Cut into 1-inch pieces.

Roll each piece over the tines of an dinner fork with the tines turned down

(this makes ridges in the gnocchi). Drop into a kettle of boiling salted water, simmer for 3 to 5 minutes. Gnocchi are done when float to top. Serve with butter and grated cheese.

Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An

Notes: Its a bit of work but well worth the effort. -C. Harris, Corona.

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