Quadrettini di Patate in Brodo

I love to make potato gnocchi, but to make them well I need to set aside a few hours so I can fully enjoy this meditative task. When the gnocchi craving hits me, I don’t always have the time to spare. So I was delighted to find an interesting recipe in La cucina nella tradizione ebraica for a potato dumpling often served at the Friday night Sabbath meal. A dough similar to that for potato gnocchi is made, but instead of forming it into individual small dumplings—