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The Tyrol: Nioch da patac (Potato Gnocchi, Tyrolean style)

 
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Nioch da patac / Potato Gnocchi, Tyrolean style
 Categories: Val gardena, Vegetarian, Potatoes, Tyrolean
      Yield: 10 servings
 
      1 kg Potatoes, boiled in their
           -skins, peeled and mashed
    300 g  Barley flour
      3    Eggs
           Salt to taste
 
  (Other names:  Gnocchi di patate, Kartoffelnocken)
  
  Mix all the ingredients together well and form into little
  "egg-shapes" about 2 cm long.  Once formed, score them all around
  with a fork (this create nice little crinkles for the sauce or
  seasoning to catch on).
  
  Cook in boiling salted water for a few minutes, until the gnocchi
  rise to the surface.  Remove from the water, drain, and garnish with
  grated cheese and browned butter.  (They can also be baked briefly in
  the oven to melt the cheese.)
  

 
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