* Exported from MasterCook * Gnocchi Recipe By : Popeil's Pasta Maker Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Potatoes -- cooked, rice or mash 1/4 ts Pepper 1 ts Salt 1 pn Nutmeg 1 ts Dried basil 1 Egg or substitute 2 tb Butter -- melted 1 c Flour -- +2 c * Using Instant Potatoes: 1 c Flour 1 c Instant mashed potatoes 1 tb Salt 1 Egg 2 tb Butter -- melted * Note: The directions said to add more flour as needed. The dough will not extrude if it doesn't have enough flour and the potatoes kept absorbing flour so we kept adding and adding to a total of an additional 2 cups. Put potatoes, pepper, salt, basil, and flour in mixing bin and mix for 1 minute. Slowly add butter. Add additional flour 1 tb at a time to keep the dough extruding. Cut into 1" pieces. Because this is a thicker pasta (dumplings), it will take longer to cook. Cook in 6 qt boiling water. Test for firmness, about 5 minutes. Using Instant Mashed Potatoes: Mix dry ingredients in machine. Add egg, butter and hot water or hot milk to fill batch line to dry ingredients. May need to add more hot liquid 1 ts at a time depending on humidity. If necessary, return the first few inches extruded back into the mixing bin until the pasta is coing our fairly smooth. It turned out quite good especially with the addition of the basil. Typed by: Reggie Dwork - - - - - - - - - - - - - - - - - -