Put a large saucepan of salted water on to boil. Mix the potato and flour until you have a kneadable dough. More or less flour may be required, depending on the amount of moisture in the potatoes. Knead the dough lightly for a few minutes, and allow it to rest, covered, for 30 minutes. Divide the dough into four, and roll out each piece, using your hands. Cut into cherry-sized pieces. Roll the pieces down the back of the prongs of a fork, and make a small indentation in the centre of each with your thumb. Drop a few gnocchi at a time into the pan of simmering water, and remove with a slotted spoon as soon as they rise to the surface.
These gnocchi are good tossed in melted butter or a fresh tomato sauce. You will need about
© 1995 Frances Bissell. All rights reserved.