2.2 lbs (1 kg) potatoes suitable for gnocchi
2 to 2½ cups (200-300g) all-purpose flour
A few pinches of salt
1) Wash the potatoes, leaving the skins on. Put them in a large pot, fill with cold water, then bring then cook over medium-high heat until the potatoes can easily be pierced with a fork. Drain the potatoes. Peel them then pass them through a potato ricer, letting them fall into a bowl. Let them cool for 5 minutes. 2) When the potatoes are slightly cool, add half of the flour, salt and egg. Mix together with your hands until the ingredients are combined. 3) Flour a work surface with half of the remaining flour. Reserve the other half in a corner to use if needed. Pour out the dough on the work surface. Roll into a large loaf, then cut into slices like you would a loaf of bread. Roll out each slice into a small looking bread stick. You'll want to use a small amount of flour each time so the dough doesn’t stick to the work surface. Cut into small pieces. You can cook them like this or you can roll the little pieces on a board the has ridges (like in the photo) or off the backside of a fork. 4) Bring a large pot of water to boil. 5) Salt the water with coarse salt and add the gnocchi. Cook until the gnocchi float to the top, about 1-2 minutes. Drain the gnocchi, reserving a cup of the cooking water. Add the gnocchi to a skillet with your sauce of choice that has been previously heated. Add some cooking water if the sauce has thickened to much. Mix until covered and remove from heat. Serve warm with freshly grated Parmigiano Reggiano cheese. Enjoy!