Potato Gnocchi II Recipe

Combine all ingredients and mix well with flour to make a manageable dough. May need more or less flour depending upon potatoes. Knead well and roll into lengths. Cut pieces 2/3 inch lengths. With floured fingers, press a hollow into each roll. Drop into rapidly boiling water. Boil about 10 minutes. Drain and serve with tomato or meat sauce. These may be frozen until ready to use. To do so, spread on a cookie sheet and freeze. Place frozen Gnocchi in a plastic bag. When ready to use drop in boiling, salted water. Do not thaw.