Potato Gnocchi

1. 1

   Boil potatoes until fork soft; cool.

2. 2

   Mash down very well. Place on floured board and mix with flour.

3. 3

   May require additional flour; add gradually.

4. 4

   Knead until smooth.

5. 5

   Roll into thin rolls and cut 1 to 1 1/2-inches long.

6. 6

   Press lightly with a fork. Freeze on waxed paper in layers.

7. 7

   When ready to heat, boil in salted, boiling water, a handful at a time.

8. 8

   Gnocchi are done when they float to top.

9. 9

   Don't overcook.

No additional tips available.