Mini Potato Gnocchi

• 4 baking potatoes, about 2 pounds
• 1 egg
• 1 cup

Wash the potatoes and steam or boil them in their skins for 40 to 50 minutes or until easily pierced and soft. When cool enough to handle, skin them, rice them, and let cool to room temperature.

Add the egg and the flour to the cooled riced potatoes and quickly mix to make a soft and homogeneous dough. Divide into four pieces with a bench scraper, and roll each piece into a rope about <