Potato Gnocchi - cooking recipe

Ingredients

5 lb. Idaho potatoes, boiled and drained
2 c. flour
water (enough to cover potatoes)
salt to taste

Preparation

Boil potatoes until fork soft; cool.
Mash down very well. Place on floured board and mix with flour.
May require additional flour; add gradually.
Knead until smooth.
Roll into thin rolls and cut 1 to 1 1/2-inches long.
Press lightly with a fork. Freeze on waxed paper in layers.
When ready to heat, boil in salted, boiling water, a handful at a time.
Gnocchi are done when they float to top.
Don't overcook.