Potato Gnocchi

In Rome, Thursday is gnocchi day, when cooks use their old potatoes (because they have less water content) to make their own special gnocchi recipe.

The trick is to use as little flour as possible to hold the gnocchi together—for the less flour, the lighter the gnocchi—without using so little that they disintegrate in the boiling water.

You can use either waxy or floury potatoes. Waxy potatoes don’t need any egg when mixed with the flour, but you may want to add an egg yolk