GNOCCHI OF POTATO

Take six medium−sized potatoes and put them on to boil in their skins. When they are done, peel them and pass them through a fine colander. Add a little salt. Take one cup of flour, and mix on the bread−board with the potatoes until they form a paste. Roll this paste with the hands into a sausage about the thickness of three fingers. Cut this roll across into pieces about an inch long. Press these pieces lightly with the finger or the handle of the knife, so they will take little cup−shaped forms. Leave these to one side, and put two quarts of salted water on to boil. When it boils add the gnocchi a few at a time, until all are in the water. When the gnocchi rise to the surface of the water, take them out with the skimmer. Put them into a platter a few at a time, adding each time gravy and cheese, and covering them well. Put a layer of grated cheese sprinkled on top. Serve with meat, or as a first course.