• Wash and boil the potatoes with the skin.

• When ready and still hot, peel and mash them into a hole of flour.

• Add a pinch of salt, the egg and mix until you have a compact but still soft mixture.

• Roll the mixture on a very well floured board, cut small pieces and give them the characteristic shape using the wooden tool (if you have it) or a fork.
• Let them rest for 15-20 before cooking.

Recipes with "Gnocchi" in the first courses section