*Recipe for Gnocchi
2 1/4 pounds potatoes
1 3/4 cups flour (about)
pinch of salt
Steam potatoes until tender but firm.
Peel and mash while they’re still hot. (A ricer works well for the right texture.)
Season with salt and work in the egg and enough flour to obtain a firm, smooth, non- sticky dough (how much depends on how moist the potatoes are).
Dough should feel very tender, not at all like bread. Roll into snakes as thick as your finger, cut into one-inch pieces.
Gently score pieces with a fork.
Cook in salted boiling water.
Remove with slotted spoon a minute or two after they rise to surface. Drain well.
Serve with a few leaves of fresh sage, melted butter and Parmigiano cheese.
I either didn’t work in enough flour or boiled mine too long and they were dangerously close to becoming mush. But the flavor was wonderful.