Gnocchi di Patate

These are small balls of potato which are gently poached before eating. Italian cooks emphasize the necessity of floury/baking potatoes in this recipe to prevent the gnocchi breaking up when poached. It is also wise to purée the potatoes by hand or in a food mill; a food processor makes them too sticky. This recipe makes enough for six people as first course. Serve with a crisp salad and any pasta sauce.