Gnocchi (Njoki)

2 lb Potatoes; cooked & mealed *

1 1/2 lb Flour

2 Eggs

2 tb Soy oil

1 1/2 ts Salt

Mix all the ingredients and roll to about 3 inches in diameter. Cut off a
good double-fistful, aobut a forth. On dry flour-powdered surface, roll
out to about 3/4 inch round, cut into pieces 1-1/4 inches long. To make
interesting pattern, roll the pieces along the underside of a larger
grating surface. With finger pressure the piece takes on a shell-like
look. Any deep-textured surface, such as a wide mesh colander or sieve
will also do. Zagrebcanke shape the pieces in their hands like a large
chocolate drop and with the thumb concave the underside. Dalmatinke roll
the little pieces in their hands, and fold over, and make 1/2 pretzels
(these they sometimes deep-fry and serve with broiled meat).
Maintain a flour dusting to your pieces as you work with them. Bring 3
quarts of water, with 2 tablespoons salt, to hard boil. Add about 1/3 of
your gnocchi to pot and cook for about 5 minutes. They're about done when
they float to the surface. Place in serving dish with a bit of your
favorite tomato, spaghetti or meat sauce. Proceed thusly with the other
two-thirds of your gnocchi. Serve with your meat and/or sauce; sprinkle
with Parmesan cheese.
Editor's note: Branka insists the secret is in the potatoes -- "zuti"
thin-skinned yellow (and not necessarily farm-fresh) -- rather than red
boiling or russet baking potatoes.