Gnocchi
2 pounds starchy potatoes, like a Russet, peeled, boiled, mashed and cooled
1 cup flour
1 egg
1 tsp salt
Mix the potato, egg, salt and ¾ cup of the flour into a dough. Sprinkle on the remaining flour as necessary to create a moist, but not sticky, dough.
Cut the dough into eight equal parts. Roll each part into a string about the thickness of your thumb. Cut each string into 3/4 –inch pieces and dust with flour.
Cook a few at a time in boiling water.
Recipe from TomLibous.com
