Gnocchi - cooking recipe

Ingredients

2 1/2 lb. boiling potatoes
1 3/4 c. flour
1 large egg

Preparation

Boil unpeeled potatoes in water until tender.
Drain and peel. Put through ricer or mash until very smooth.
Heap the potatoes on a board; add half the flour and make a well in the center.
Drop in the egg and knead mixture into a smooth firm dough.
Coat board and hands with flour.
Break dough into large pieces and, using the palms of your hands, roll into a 3/8-inch snake.
Cut into 1 1/4-inch pieces and gently roll over the prongs of a fork, pressing lightly with your thumb to make the characteristic ridges.
They will curl a little.
When complete, drop a few at a time in boiling, salted water.
When they rise to the surface (about 3 minutes), they are done.
Lift out with slotted spoon and place on a heated platter.
When all are cooked, top with your favorite good spaghetti sauce and grated cheese.