Gnocchi

Gnocchi

1. Place the flour on a large wooden board and set aside.
2. Place the potatoes without peeling them in a large saucepan and cover them with a large quantity of cold water.
3. As soon as the water boils again, cook them for 30 to 40 minutes, depending on their size. Test with a fork and if it penetrates the center without difficulty, the potatoes are cooked. Drain them.
4. Peel them while still hot and immediately crush them on the flour.
5. Add the eggs and salt and mix everything by hand until obtaining a smooth but compact dough.
6. Do not overwork the dough, this will make the gnocchi hard during cooking.
7. Divide the dough into 4 equal pieces.
8. Form 4 long rolls of 1¼ inch (3 cm) diameter on a floured work surface. Also flour the hands so that the dough does not stick to them.
9. Cut them into ¾ inch (2 cm) long sections approximately.
10. Roll them between the hands, then press them lightly with a fork.
11. Sprinkle them with flour and place them on a floured cloth, well spaced.
12. While making the gnocchi with the first roll of dough, cover the other rolls with a cloth so that the dough does not dry out.

Cooking the gnocchi

1. Boil a large amount of water in a saucepan.
2. When the gnocchi rise to the surface, they are considered cooked and therefore ready to be drained and seasoned according to taste.