Potatoes gnocchi

	For six people, calculate 2 kg. of potatoes, boil them and pass through a sieve while still warm, then when they have couled down, mix with 300 gms. of flour and some salt, until you get a soft even past. Roll the potato mash into long finger-thick strips, which are then cut into 2 cm. long pieces. Dust each gnocchi with some flour so that they do not stick together. In the meanwhile, bring to the boil lots of salt water, pour in the gnocchi a few at a time end, as soon as they rise to the surface, remove and drain of the water. Mix the gnocchi with lots of gravy (the recipe is that of roman fettuccine) and grated roman pecorino cheese
		back to pasta dishes

	Realization by RomamoR - All rights reserved
fg	Prohibited the partial reproduction also	sg