Potato Gnocchi

By Genebean

From Italy, the beautiful cookbook

Ingredients

• 2 pounds baking potato
• 1 3/4 cups all purpose flour
• 1 egg
• 1 teaspoon salt

Preparation

Step 1

Boil the potatoes in their skins or bake them until tender. Drain if boiled and peel. Put potatoes through a food mill held over a board or other work surface.

Let cool completely

When potatoes are cool add flour, egg and salt and kneed until combined.

Take enough to roll into a long rope. Cut about 1/2 inch length. Take a fork and roll the gnocchi along the tines of the fork to give texture to the gnocchi. Keep on a lightly floured wax papered cookie sheet. Boil as soon as possible or freeze then keep in an airtight bag in the freezer. They will turn color if you attempt to keep then in the refer too long.

Bring salted water to a boil, then turn down to a simmer.

Put the gnocchi into the water, keep them from sticking to the bottom and when the float to the top cook for one minute more.

Transfer to pan with butter, sage,garlic or sauce and then serve.