Gnocchis

5 C mashed potatoes           

 2 ½ C flour       

1 T salt      

1 egg

2 T olive oil      

Blend.    Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.    Bring a large pot of lightly salted water to a boil. Drop gnocchi into boiling water and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.  Serve with pesto sauce or tomato sauce.

Sauce for gnocchis:  tomato sauce simmered with onion, garlic, oregano, basil, olives, green pepper, salt, pepper, thyme, beef, bay leaf, mushrooms.  Eat on Christmas Eve.

GINGERBREAD COOKIES (from the Nauvoo Scovil Bakery)

1 C sugar      
1 C molasses        
3/4 C oil          
1/2 C hot water              

Combine.       

Add 2 eggs.

Mix: 

 

1 t baking soda       

1 t cinnamon           

6 or 7 C flour (use 1/3 whole wheat)  

½ t salt       

1 ½ t ginger

Refrigerate dough.  Roll out and cut.  Bake at 350, 10 minutes.

Reduce oil (replace with water) for lower fat.

 

Vegan option:  use flax seed in place of eggs