Ingredients:
1 lb hot potatoes, peeled, cubed, cooked and drained ( save cooking water)
2 cups flour
salt
tomato sauce, for serving
parmigiano-reggiano cheese, for serving
Directions:
Mash hot potato on flat work board or table.
Add flour on top and mix well to make a soft and elastic dough.
On floured surface, knead dough well until it’s pliable, 5 – 10 minutes.
Try not to use too much additional flour.
Add some reserved hot water if needed.
Make one large ball.
Break off small pieces at a time and roll into long strips.
Cut into 1 inch pieces.
Press middle of each piece with 2 fingers and roll toward yourself to curl gnocchi.
Cook in boiling water for a couple of minutes, until tender.
Drain and serve topped with tomato sauce and grated cheese.
Servings: 6
Time preparation: 90 min.
Time total: 95 min.