Gnocchi - potatoes

Method

• Boil potatoes until completely done.
• Peel and run through ricer.
• Add eggs and mix thoroughly.
• Slowly add flour until firm manageable dough develops.
• Let dough rest 10 minutes under covered dish.
• Take slice of dough and roll with hands into long 2 to 3-foot "snake".
• Repeat until dough is gone.
• Cut each roll into 1/2-inch long pieces.
• Place Gnocchi pieces on cookie sheet covered with wax paper.
• Do not be afraid to use extra flour to prevent sticking.
• Place in freezer.
• When frozen, put in plastic bags for storage.
• This recipe may be doubled or tripled.