Potato gnocchi are a staple in Italian cooking. Top these with a rich tomato sauce, a pesto sauce, or a simple tomato sauce and mozzarella.
Place washed potatoes in a large pot and fill with water to cover
Add salt, 1 teaspoon for each quart of water
Cover pot and boil until tender about 40 minutes
Remove one of the potatoes and push a knife tip into it. If it slides through easily, the potatoes are done.
When cool, peel and mash the potatoes
Place the flour on a work surface, creating a small mound with a crater in the middle.
Place the mashed potatoes in the crater, then make a well in the center of the potatoes
Break the eggs into the center of this well
Using a fork, break the yolks, begin to beat the eggs gently.
Work with your hands until the dough is soft and smooth. If dough is still sticky, dust the work surface with additional flour and continue kneading
Cut the dough into several pieces and roll them in the shape of a tube as thick as your finger.
Make sure the working board always has plenty of flour to prevent from sticking.
Cut the gnocchi in the shape of a little square and poke the middle of it with your finger. (alternate method: You can also shape them differently by dipping a fork in flour and rolling a piece of dough really quickly on the fork. It’s harder but you can get used to it really quickly. Both are delicious.)
Boil them in a large pot with water, salt and olive oil. As soon as they begin to float remove them with a strainer spoon into a serving bowl
Dress with sauce and serve immediately