Gnocchi
Having Italian heritage I'm proud that I can make sauce and gnocchi from scratch, but I learned it on my own from cookbooks, not from family. Gnocchi is an Italian potato dumpling. If you have made noodles, this is very similar. My daughter prefers these sprinkled with just grated parmesan cheese and she could eat almost a whole box of the storebought kind by herself. It's handy that I know this recipe. Mixing the dough is not hard but the slightly time-consuming part is forming the gnocchi into rounded shapes and marking them with the tines of a fork by pressing them against the fork with their cut ends out. I work ahead by cooking extra potatoes and mashing them without butter or milk or seasoning when I make mashed potatoes for one dinner. Then I have them for the next day when I start to make gnocchi. To cook them, you drop them in boiling water. They are done when they float to the top. POTATO GNOCCHI 4 cups mashed potatoes (without added milk and butter) 2 cups al...