8 Medium Sized Potatoes
6-8 Cups Of Flour
Peel and quarter the potatoes. Boil in salted water until tender, and then mash. While still warm, place the
prepared potatoes on a large board forming a mound with a hole in the center. Slowly start adding the flour a cup
at a time, mixing well with your hands and continue until you have created a soft workable dough. Knead gently only
briefly until you have achieved a smooth, pliable if slightly sticky dough. Be careful not to overwork the dough which
will make it tough, but you do need a smooth dough that isn't too sticky.
To shape the gnocchi, first break the
dough into fist sized pieces, and roll each piece into a log about the
thickness of your thumb as Nonna is doing in the photo. Cut into 1 inch pieces. To finish, take a fork and place it against your work board.
With it's back towards you, press each piece of dough with your index finger firmly up the length of the fork tines.
Let the gnocchi fall back onto the board and continue with the remaining pieces in this manner.
Place the prepared
gnocchi on a lightly floured baking sheet and either freeze as instructed above, or keep refrigerated until ready to use.
To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
Drain and top with your sauce of choice.