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Print Friendly Recipe Recipe Information Description: Small potato dumplings Source: Joani Bosco Ingredients 2 medium potatoes--low moisture 1/2 cup (125 ml) milk 5 tbsp (70 ml) butter 1 cup (225 ml) flour 2 eggs, beaten 1 tsp (5 ml) salt 1/4 tsp (1 ml) paprika black pepper, to taste 3 tbsp (45 ml) grated parmesan cheese Preparation Peel, boil and rice potatoes. Set aside. Heat milk and butter in a saucepan until boiling. Add flour, all at once, and stir vigorously until dough pulls away from pan and forms a ball. Remove from heat. Beat eggs and salt into dough until smooth. Add paprika, pepper and cheese to dough. Blend potatoes into dough. Roll into 1/2 inch coils. Cook in simmering salted water 3-5 minutes. Serve with choice of sauce. Comments Please note that the gnocchi should be cooked in simmering water, not boiling. Otherwise, it's not a pretty sight!

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