Seasons At The Cabin 

Simple Ingredients

• 3 medium-sized (about 1 lb) potatoes pealed and cut in quarters.
• 1 3/4 cups sifted flour

      Place in boiling salted water so water covers potatoes. Cook about 20 minutes or until tender when pierced with a fork. Drain- put back into pan. Dry potatoes shaking pan over low heat for 5 minutes. Mash potato's using masher- keep in pan to keep hot. 

      Place measured flour in large mixing bowl and make a   "well" or big hole and place hot mashed potatoes in well. Mix well to make a soft elastic dough.

      Turn dough onto a lightly floured surface and knead. Break small pieces of dough, roll in hands or on board to make strips slightly thicker than a pencil. Cut 3/4 inch gnocchi with knife and curl each piece pressing lightly with index finger pulling toward you. (You can also use a fork to roll and pull). Continue process until all dough is used.

      Bring to boiling 3 quarts water. Gradually add gnocchi- cook 1/2 of the recipe at one time. Boil rapidly uncovered about 8-10 minutes or until gnocchi are tender and float to the surface. Drain in colander. Mix gnocchi with Maria D'Amico Little Italy Marinara sauce and top with parmesan cheese.