| How To Cook: |
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1. Boil the potatoes until they are fork tender. Drain them well and allow cooling just so that you can touch them. Peel and run through a potato ricer.
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2. Place the potatoes in the bowl of an electric mixer and add the melted butter, egg yolk, ricotta cheese, and seasonings. Blend about 30 seconds. Add the flour and blend until smooth dough is achieved.
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3. Roll the dough into long cylinders the thickness of your finger. Cut into ½-inch thick pieces. Press with a fork to give the dumplings some texture.
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4. Set on a lightly floured tray to dry. (Flouring the dumplings before you put each on a tray will help keep them separated when they cook. Allow them to dry for about 3 hours.).
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5. Bring 8 quarts of water to a boil and add about ¼ of the "njoki". Boil gently until they Boat to the top. Continue to boil for 1 minute and then, using a strainer, remove them from the pot to a warm bowl.
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6. Be careful not to overcook. Continue cooking until all are done. Serve with Duck Sauce with Dried Cherries.
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