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from Jacquie Serebrani-Kesner - Lexington, MA
Bake potatoes until forks soft. Remove potato skins, mash with fork until fluffy allowing heat to escape. Add flour, salt and eggs and mix until dough forms. Flour work surface and knead until smooth and dough-like. Roll into long tube, cut into 1-2 inch pieces and press with thumb lightly, then fold in half. Bring veggie broth to rolling boil. Drop gnocchi into broth and boil until they rise to the top. Remove gnocchi an set aside. Combine horseradish, mascarpone cheese and pinch of salt. Top gnocchi with dollop of horseradish/mascarpone mixture and sprinkle with fresh, chopped parsley. Serve with side of Manishewitz soup nuts. Yum! (Gnocchi are also delicious served directly in the broth as a light lunch! Just add spinach ribbons to broth until wilted and serve!.Essen!
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