Boil the potatoes, unpeeled, until just soft but not coming apart. Peel and mash them quickly before they cool down. (And before you scald yourself!) Blend the flour and potatoes together until you have a smooth and elastic mixture. (Don’t over-knead or the result will be very heavy.)
Roll the mixture out into ‘snake’ shapes about the width of your thumb, then cut it into dice-sized cubes. Press each cube against the prongs of a fork with your index finger to make a deep dent in one side and grooves on the other. Lay them out on a floured surface as you prepare them.
Bring a large pan of salted water to a rolling boil. Toss in the gnocchi and cook them for about 3–4 minutes or until they rise to the surface. Scoop them out with a slotted spoon and place them in a warm bowl. Dress with hot meat or tomato sauce of your choice and toss together thoroughly. Sprinkle with freshly grated Parmesan and serve.
© 1990 Valentina Harris. All rights reserved.