Potato Gnocchi

Italia and I would make hundreds of gnocchi, laying them out – perfectly concave and lightly dusted with flour – on a wooden table in long rows. It is hard to make good gnocchi: Italia’s best tip was to test a small amount of the dough before cutting and shaping the remaining gnocchi. You may not need as much egg or flour as specified in this recipe, depending on the type of potatoes and eggs used. Allow 12–14 gnocchi per person for a generous serving.