Title: Nockerl of Noques (Not Unlike Italian Gnocci)
Categories: Jewish Viennese Carbs
Yield: 1 Recipe

1/4	c	Regular cream of wheat
1	tb	Vegetable oil
3/4	c	Water, boiling hot
1	c	Mashed cooked potato
2		Eggs
3/4	ts	Salt
1 1/4	c	Flour (approximate)

Saute cream of wheat in oil till golden. Add boiling water, lower heat and cook, stirring, for a minute until the mixture pulls away from the sides of the pan.

Remove from heat and mix well with remaining ingredients except flour. Add flour and work into a firm claylike dough.

On floured board roll dough into long ropes about 1/2 inch thick. Cut into 1 inch lengths. Then curl slightly by pressing them lightly on the back of fork tines. Cook in gently boiling salted water for 5 minutes. Drain and serve with butter, sour cream or your favorite spaghetti sauce.

Mary Riemerman

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