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1
Wash and peel the potatoes, cook until soft.
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2
Cool them until they are still quite warm and mash them with a fork.
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3
( Do mash them in a food processor.)
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4
Put potatoes into a large bowl and season with salt.
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5
Add 1 1/2 cups of the flour, a little at a time, and mix well with your hands and the potatoes stick together into a rough dough.
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6
Transfer the mixture to a wooden board and knead lightly, gradually to the board and to your hands.
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7
Knead the dough for 2 to 3 minutes until it is smooth, pliable, and just a bit sticky.
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8
Divide the dough into several equal pieces about the size of a orange.
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9
Flour your hands lightly.
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10
( Do not flour the area or the dough will not slide smoothly).
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11
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.
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12
Cut each roll into 1- inch pieces.
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13
Hold a fork with its tines against a work board, the curved part of the fork facing away from you.
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14
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.
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15
Let the gnocchi fall back onto the work surface.
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16
Repeat with remaining pieces of dough until all gnocchi have been formed.
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17
Place the gnocchi on a lightly floured platter or cookie sheet.
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18
They can be cooked immediately or kept in the refrigerator, uncovered, for several hours or overnight.
