Gnocchi

Directions

1. 1
   Wash, peel and dice potatoes (about 3 1/2 cups).
2. 2
   Steam potatoes until tender, then pass through ricer onto a floured board.
3. 3
   Sprinkle potatoes with salt, then work flour and potatoes until firm (about 5 minutes).
4. 4
   Cut dough into several pieces and roll each piece into a long thin roll (about 1/2 inch in diameter). Cut each roll into tiny pillows.
5. 5
   Dip fork into flour and roll each pillow on the tine of the fork, pressing down with the thumb to make an indentation.
6. 6
   Other side of pillow will have ridges from the fork.
7. 7
   Roll Gnocchi on a floured board.
8. 8
   In large kettle, bring salted water to a rolling boil.
9. 9
   Drop the Gnocchi into the water. When they surface, after a few minutes of boiling, drain and serve with spaghetti sauce, (we call spaghetti sauce sugo) and the Italian grated cheese.
10. 10
    Either Romano or Parmesan will do the trick.