GNOCCHI

2 C. Mashed Potatoes
1 3/4 cups white flour
1/2 teaspoon salt
Dash paprika
Dash grated nutmeg
2 tablespoons chopped fresh parsley

Combine all ingredients until dough forms. Knead on floured surface until dough is no longer sticky. Let dough rest for 15 minutes. Roll chunks of dough on floured surface into logs about 1 inch thick. Cut into diagonal slices about 3/4 inch thick. (You can cook them now or roll them with your thumb to create a curved shape.) Add gnocchi to boiling water. Once they rise to the surface, boil 10 minutes uncovered. Drain and toss with your favorite pasta sauce.


Gnocchi #2

5 boiled Potatoes, mashed
2 Eggs
Flour to make a light dough

Combine and knead lightly. Roll with hands to 1” thickness. Cut and make a thumb print in each gnocchi. Boil in salted water until they float to the top. Serve with marinara.

This one I have to give props to my late Mother in Law. She always put her all into everything she did, but this is one of the Tilley family favorites. Thanks, "Mom", for sharing your wisdom and love through your words and deeds as well as your food.