Potato Gnocchi(No Fat) - cooking recipe

Ingredients

2 lb. large baking potatoes (about 3)
1 c. unbleached flour
1/2 tsp. salt
2 c. Louis Abate's tomato sauce
1 large pot salted boiling water

Preparation

Steam the potatoes in their skins until tender.
When cool enough to handle, peel and mash.
Immediately add the flour and the salt.
Knead on a lightly floured surface until smooth.
If dough sticks, add a little more flour.
Form into rolls about as thick as your thumb.
Cut into 3/4-inch sections and press down with a fork.
Add the gnocchi and boil until they rise to the top (about 5 minutes).
Add the gnocchi in several batches.
Drain and place in a warm bowl.
Mix the gnocchi with just enough sauce to completely coat them.
Extra sauce can be added by each person, according to their taste.