Potato Gnocci

Ingredients 

4 IDAHO POTATO (THE SAME SIZE) 

1 EGG 

2 CUPS OF FLOUR 

1 TEASPOON OF SALT 

Directions 

Boil potatoes whole with skins,  in a pot of salted boiling water.  Drain, cool and peel the potatoes. Put the potatoes through a ricer. Stir in the flour, eggs, and salt. 

Gather dough with hands and knead for 10 minutes—let rest for another 10 minutes. 

On a floured board, roll out a small amount of dough to form a ½ inch thick rope.

Cut into small pieces.  

Roll out on the back of the fork to make indentations. 

Put onto floured pan—when completed place into a pot of boiling water. 

When they float to the top they are done—serve with your favorite sauce.