35 oz potatoes
1 egg
salt
Cook and mash the potatoes
Wash carefully the potatoes, put them in a pot, and cover them with abundant cold water. Put the pot on low heat and wait until the water starts to boil. Let boil for 30 minutes. To verify ft the potatoes softened, pinch them with a toothpick. Once they softened, drain them. While the potatoes are still warm, peel them, and pass them in the potato ricer. Place the riced potatoes directly on the pastry board. Spread them on the pastry board with a fork and let them cool.
Prepare the dough
Add to the potatoes a pinch of salt, the flour (keeping aside 2 tablespoons of it to form the rolls), and the egg. Knead quickly the dough and then let it rest for 5 minutes. Divide the dough into 7-8 pieces.
Roll
Roll into ropes one part of the dough on the pastry board; the thickness must be half an inch.
Cut
Cut the ropes into pieces with a 1-inch length. If you prefer it, you can cut smaller gnocchi.
Complete the gnocchi
Pass the gnocchi on the fork's prongs or on a rigagnocchi, lightly pressing, so that the gnocchi will result striped. Then place them on a tray lined with baking paper, without overlapping them. Proceed with the rest of the dough. Don't wait too long before cooking, to prevent the gnocchi from sticking.
How to cook the gnocchi
Fill with abundant water a big pot and put it on the heat. Wait until the water starts to boil. When the water boils pour the gnocchi into it. When the gnocchi start to float, little by little, remove them from the pot using a slotted spoon. Mix them with the sauce that you prefer and serve.
