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Ingredients
- 5 lb. Idaho potatoes, boiled and drained
- 2 c. flour
- water (enough to cover potatoes)
- salt to taste
Method
- Boil potatoes until fork soft; cool.
- Mash down very well. Place on floured board and mix with flour.
- May require additional flour; add gradually.
- Knead until smooth.
- Roll into thin rolls and cut 1 to 1 1/2-inches long.
- Press lightly with a fork. Freeze on waxed paper in layers.
- When ready to heat, boil in salted, boiling water, a handful at a time.
- Gnocchi are done when they float to top.
- Don't overcook.
