Potato Gnocchi Recipe

Boil potatoes till soft and remove skins when warm enough to handle. Mash smooth and cool to warm. Add salt, cheese ( optional ) eggs and stir in "enough" flour by hand to make a kneadable dough ball. Pull/cut off sections of dough and roll on a floured surface into a roll ( pencil shape ) 1/4 to 1/2 inch thick.

Cut off small pieces with a sharp knife and place on a floured surface to sit until the rest are cut ( may also be shaped into small marble size or larger balls)

In a large pot boil salted water with a bit of oil.

Add gnocchi and cook about 5 minutes, stir gently once. Remove with slotted spoon to colander to drain.

Serve hot with sauce and more cheese or use in soups or stews. Uncooked gnocchi may be frozen and boiled later.