Potato Gnocchi - cooking recipe

Ingredients

2 lb. potatoes (8 medium)
2 c. sifted flour
2 eggs, beaten
1 tsp. salt

Preparation

Scrub potatoes; cook
in jackets in boiling water until tender.
Peel, press
through ricer and measure (packed lightly). For 4 cups of
potatoes, add 2 cups flour.\tAdd eggs and salt; mix well.
Divide
mixture
into
small
portions.
Roll each portion with palms of hands on lightly floured board to a rope 1 inch thick.
Cut
into
half inch slices.
With floured finger press indentation in
side
of
each.
This
little cup will hold sauce when serving.
Drop
gnocchi, a few at a time, into
boiling salted water.
When
gnocchi
rise\tto
surface remove from water with
slotted spoon.
Serve with your favorite tomato sauce. Serves about 8.