Strucolo di patate alla triestina

I like to make potato gnocchi, but after I have agreed to prepare enough to feed a crowd, I sometimes wonder why I ever started. It takes a great deal of time to form enough perfect little gnocchi for eight to ten guests. In Trieste, cooks have found the solution to serving potato gnocchi without first spending hours shaping them. They make the gnocchi dough, roll it into a large rectangle, spread it with a filling, roll it up, and poach the roll in water. The strucolo, or “strudel,”