Instructions: Peel potatoes and boil them in salted water over low heat. Use even-sized potatoes, so that they cook evenly. When just tender, drain, and while still hot, mash and put onto a board. Make a well in the middle of the mashed potatoes, and put in the salt and eggs. Pour flour on, and mix well to get a dough that does not stick to your hands. The amount of flour will vary depending on how moist the potatoes are. Knead the dough for some minutes. Cut off a piece of dough and roll into a cylinder on floured board. Cut off 1 inch slices, roll into balls and flour well. Take a fork, and decorate dumplings with holes or ridges, pressing in with your fingers to give a shell shape. Bring a large pan of salted water to a boil, and gently put the gnocchi in all at once. When they come to the surface and float, remove with a slotte d spoon, keeping the water boiling, and put in a casserole dish. Pour over h ot sauce of your choice, sprinkle with parmesan cheese, add a second layer of gnocchi etc. Put a lid on the dish, and place over the saucepan of boiling water, to absorb the flavor of the sauce. NOTES
These gnocchi can be served with butter and parmesan, sage butter, or a tomato sauce, meat sauce or pesto.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.