Gnocchi

Directions

1. 1
   Put the potatoes in a pot with water to cover and add salt; adjust the heat so the water simmers and cook until the potatoes are quite tender, about 45 minutes.
2. 2
   Drain and peel (use a pot holder or towel to hold the potatoes and peel with a small knife; it will be easy).
3. 3
   Rinse the pot and once again fill it with salted water and bring to a boil.
4. 4
   Use a fork, potato masher, or ricer to mash or rice the potatoes in a bowl, along with some salt and pepper.
5. 5
   Add about 1/2 cup of the flour and stir; add more flour until the mixture forms a dough you can handle.
6. 6
   Knead for a minute or so on a lightly floured surface.
7. 7
   Pinch off a piece of the dough and boil it to make sure it will hold its shape; if it does not, knead in a bit more flour.
8. 8
   Roll a piece of the dough into a rope about 1/2 inch thick, then cut the rope into 1-inch lengths; traditionally, you would spin each of these pieces off the tines of a fork to score it lightly.
9. 9
   As each gnoccho is ready, place it on a sheet of wax paper; do not allow them to touch.
10. 10
    A few at a time, add the gnocchi to the boiling water and stir.
11. 11
    A minute after they rise to the surface, the gnocchi are done; remove with a slotted spoon.
12. 12
    Put in a bowl and add sauce or reheat in butter within a few minutes; these do not keep well at all.