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Potato Gnocchi with Cheese (Piedmont)





4 pounds

All purpose flour.......

4 cups



Fontina cheese.........

1/2 pound

Butter, melted.........

1/2 cup

Wash and boil the potatoes until soft. Drain, cool and peel them, Mash the potatoes in a bowl until quite free from lumps and very dry. Add the flour, a little salt and quickly work the mixture into a dough. Break off small pieces and shape then into sausage- like rolls the thickness of a finger, each about an inch long. Press each piece with the thunj against the concave surface of a cheese grater- this will give each gnocchi the appearence of a shell with a ridged pattern on its back. Place the gnocchi on a floured surface to prevent them sticking together. 

Bring a large sauce pan of salted water to a gentle boil and drop in the gnocchi, removing them with a perforated spoon as soon as they rise to the top, approximately after 3 minutes cooking. (better to cook in batches rather than all at once). Fill a fire proof dish ith alternate layers of gnocchi and slices of Fontina, sprinkling each layer with melted butter. Cover and bake iin a moderate oven (375 degrees) for 5 minutes. Serve immediately.

Serves 6.

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