Potato Gnocchi
(Gnocchi di Patate)
Ingredients:
2 and 1/4 lbs (1 kg) potatoes
1 egg, lightly beaten
7 oz (200 grams) plain flour, plus extra for dusting
Salt
Directions:
Steam the potatoes for about 20-25 minutes or until tender.
Mash with a potato masher while they are still hot.
Stir in the egg, flour, and a pinch of salt and knead to a soft, elastic dough (note: if there is too much flour, the gnocchi will be hard; if there is too much potato, they tend to disintegrate while cooking).
Shape the dough into long rolls just over 2/3 inch (1.5 cm) in diameter and cut into 3/4 inch (2 cm) lengths.
Press them gently against the underside of a grater and arrange on a tea towel dusted with flour.
Bring a large pan of lightly salted water to a boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface.
Drain, put on a warm serving dish and pour your choice of sauce over them. Serves 4.