Aunt Cosette’s Gnocchi Potato Dumplings

Yield: 6 – 8 servings

16 cups water
2 teaspoons salt
2 medium russet potatoes, baked, peeled and mashed (Approximately 1 pound total weight)
2 cups flour
2 jars (26 ounces each) chunky spaghetti sauce, hot

In a 6-quart soup pan, bring water and salt to a boil.

In a separate bowl, combine warm mashed potatoes and flour to make a uniform and tender dough (not sticky). Divide dough into four sections. Roll each section into a 3/4-inch-thick rope, then cut into 3/4-inch pieces. Roll pieces into balls. Push your thumb into the center of the ball, making a dent. Drop into boiling water. Balls will fall to bottom of pan. Once balls float back to the top, remove and strain 2–3 minutes. Repeat until all the dough is cooked. Transfer dumplings to a serving dish and cover with spaghetti sauce. Serve immediately.

Source: 101 Things to Do With a Potato by Stephanie Ashcraft.
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