These flavour some, light dumplings, Gnocchi di Patate (nah-kee dee pah-tah-tee), may be served -with a tomato or cheese sauce and accompanied by a green salad.
2 lb. potatoes, washed, cooked, peeled and mashed eggs
1 teaspoons salt
½ teaspoon black pepper
½ teaspoon grated nutmeg
½ cups flour
½ teaspoon baking powder
4 pints water
2 oz. Parmesan cheese, grated
Put the potatoes into a large mixing bowl. Add the eggs, 1 teaspoon of salt, the pepper and nutmeg and, using a fork or wooden spoon, beat the ingredients together. Gradually sift the flour and baking powder into the mixture, beating constantly, and beat until the dough is smooth and well blended.
Turn the dough out on to a lightly floured board or marble slab and knead it for 5 to 8 minutes, or until it is shiny and pliable.
Form the dough into finger-shaped pieces, about 1- to 2-inches long, then shape them into crescents. Dust them lightly with flour and place them in the refrigerator to chill for 15 minutes.
Remove the gnocchi from the refriger-ator and set aside.
Pour the water into a large saucepan and add the remaining salt. Place the pan over high heat and bring the water to the boil. Drop a few of the gnocchi into the boiling water and cook them for about 5 minutes, or until they rise to the surface. With a slotted spoon, remove the gnocchi from the pan and drain them on kitchen paper towels. Keep them warm while you cook the remaining gnocchi in the same way.
Preheat the grill to moderate.
Arrange the gnocchi in a large, shallow flameproof serving dish and sprinkle the grated cheese over the top.
Place the dish under the grill and cook for 3 to 4 minutes or until the cheese begins to melt. Serve immediately.