(shhh  spaat ztell)

6 ea whole eggs
2 c whole milk
6 c flour
1 ½ t salt
¼ t nutmeg
1 c parsley

mix above with spoon, let rest 30 minutes at room temperature.
in boiling seasoned water, vegetable stock or chicken stock, stretch on cutting board and roll off with spatula, and push off with bench scraper from cutting board to pan of stock. Cook until floating.   Again use the deep pot as in other gnocchi and dumpling recipes.  Cool on sheet tray and not in cold water, you will wash all the flavor off.  Brown butter and sage wtih lemon and parmesan…

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