*  Exported from  MasterCook  *
 
                              Stuffed Gnocchi
 
 Recipe By     : Miriam P. Posvolsky
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lb            potatoes
    1      to 1 1/2  lb  flour -- or more
                         salt, pepper and nutmeg -- to taste
 
                         FILLINGS
 
                         Ricotta Cheese
      1/2  cup           ricotta cheese or farmer’s cheese
    8                    basil leaves -- shredded
      1/2  cup           mozzarella cheese -- grated
      1/4  cup           walnuts -- chopped
                         salt and pepper -- to taste
 
                         Ham
      1/2  cup           ricotta cheese
    1      cup           ham -- ground or chopped
    1      tablespoon    parmesan cheese -- grated
      1/2  teaspoon      oregano
                         pepper -- freshly ground
    1      teaspoon      parsley -- chopped
 
 Gnocchi:
 Cook potatoes in their skins.
 Peel them as soon as they are cool enough to handle and mash them.
 Season with salt pepper and nutmeg.
 Add flour  to combine until you have a somewhat firm dough
 . With floured hands, make walnut size balls .
 Flatten each ball and place a little of the filling of your choice in the
 center.Shape it back into a ball making sure the filling is covered by the
 potato dough.
 Cook in plenty of boiling water until they rise to the surface.
 Drain. Serve with tomato sauce and parmesan.
 
 Ricotta Filling.
 
 Combine all the ingredients.
 
 Ham Filling:
 Combine all the ingredients.
 
 
 
 
 
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 NOTES : Some people use egg in the dough, but then you may have to add more
 flour.
 The gnocchi dough recipe is based on Marcella Hazan’s “Essentials of
 Classic Italian Cooking”