3 to 4
1 to 2
Boil whole potatoes with the skins until fork tender. Drain water, remove skins and put potatoes through a ricer while potatoes are still hot. Bury Crisco in the middle of the potatoes and store in a covered plastic container overnight. Add 1 egg (2 eggs with more potatoes) and flour until the dough is not sticky. Cut dough in small sections and roll into a log the diameter of a small finger. Roll log into flour and cut diagonally. (Optional: dig out middle with two fingers.) Place gnocchi on dishes in single layer. Bring water to a boil; then boil two dishes of gnocchi per batch in boiling water. When gnocchi are done, they will rise to the top. Place a colander over an empty pot and remove the gnocchi with a slotted spoon into the colandar to finish draining. Place gnocchi into a dish and add sauce. Continue cooking the remaining batches and serve.