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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gnocchi Recipe

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This recipe for Gnocchi, by , is from The Mosconi Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Stanczak


6 large Idaho Potatoes

Approx. 2 Tbsp. Milk
1 Tbsp. Butter
1 Egg
1/2 tsp. Salt
Approx. 1 Cup Flour

1 small sweet Onion
1 large can Tomato Sauce
1 Stick Butter
1 small Clove Garlic

Peel, cook and mash potatoes

Add Butter & Milk
Add Egg & Salt

Add Flour 1/4 cup at a time and mix.

Dough should feel silky

Roll 1" logs or dough on bread board, add flour as needed

Cut 1" pieces and roll into oval shape

Chill 1 hour

Boil until dumplings rise

Number Of Servings:
Number Of Servings:
Makes about 50
Personal Notes:
Personal Notes:
"Buon gnocchi en la bocca calore"
Good gnocchi is warm in the mouth

Nona's recipe




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