In article >, graham >
wrote:

> On 12/11/2015 7:18 PM, Don Martinich wrote:
> > In article >, graham >
> > wrote:
> >
> >> On 12/11/2015 3:55 PM, Dave Smith wrote:
> >>> I confess. I had it for the first time last night. Last week I was in an
> >>> Italian deli and bought a package of fresh <?>gnocchi off the shelf. We
> >>> had it last night. I sauteed some shrimp in butter with garlic and then
> >>> used the butter as a base for a white sauce to which I added some fresh
> >>> grated Parmesan. It was great.
> >>
> >> I really like the truffle flavoured ones. If you ever have left over
> >> mashed potato, gnocchi are dead easy to make.
> >> Graham
> >
> > There are more varieties of gnocchi than those made with potatoes. My
> > family's recipe was from the mother of a schoolmate of my aunt who was
> > either from northern Italy or Ticino in Switzerland. It uses flour,
> > eggs, butter, cheese, and water. If there's any interest I'll post the
> > recipe.
> >
> > D.M.
> >
> Yes please! I have several recipes but that one looks interesting.
> Graham

Lina's Gnocchi

2 cups water
1 tsp salt
2 cups flour
1/2 lb butter
5 eggs
1/2 cup grated cheese- Parmigiano or Asiago

Bring salted water to a boil. Add butter and when melted add flour.
Remove from stove. Stir until mixture rolls off the side if the pot and
sort of a ball. Cool. Stir in cheese and then add eggs, one at a time,
mixing in each before adding the next one. Bring a pot of water to boil.
Take a table spoon and scoop a ball of gnocchi dough and drop it into
the boiling water. I usually cook about six in a batch. When they are
floating on the surface the are ready to remove and place in a colander
to drain. That's it. I usually make a pasta sauce using turkey neck,
strained tomatoes, mushrooms, onions, garlic, wine etc. I mix the
gnocchi and sauce in a casserole, sprinkle more cheese on top and heat
in the oven before serving.

D.M.