Gnocchi Di Potate

Directions

Wash and peel the potatoes, cook until soft.

Cool them until they are still quite warm and mash them with a fork.

( Do mash them in a food processor.)

Put potatoes into a large bowl and season with salt.

Add 1½ cups of the flour, a little at a time, and mix well with your hands and the potatoes stick together into a rough dough.

Transfer the mixture to a wooden board and knead lightly, gradually to the board and to your hands.

Knead the dough for 2 to 3 minutes until it is smooth, pliable, and just a bit sticky.

Divide the dough into several equal pieces about the size of a orange.

Flour your hands lightly.

( Do not flour the area or the dough will not slide smoothly).

Using both hands, roll out each piece of dough with a light back- and forth motion into a roll of about the thickness of your index finger.

Cut each roll into 1- inch pieces.

Hold a fork with its tines against a work board, the curved part of the fork facing away from you.

Starting from the curved outside bottom of the fork, press each piece of dough with your index finger firmly upward along the length of the tines.

Let the gnocchi fall back onto the work surface.

Repeat with remaining pieces of dough until all gnocchi have been formed.

Place the gnocchi on a lightly floured platter or cookie sheet.

They can be cooked immediately or kept in the refrigerator, uncovered, for several hours or overnight.