1 kg (2 lb) potatoes
300 g (10 oz) flour
60 g (2 oz) butter
- Peel potatoes. Boil in salted water, but do not overcook. Drain and mash. Add butter. Let cool (about 20 minutes).
- Add flour, eggs and salt. Knead the dough gently. Devide the dough into 6 equal pieces. On a floured board, roll each piece into a rope about 3/4 inch in diameter. Cut each roll into pieces 3/4 inch long.
- Boil the gnocchi in lot of salted water until they rise to the top. Remove them with a slotted spoon into a buttered dish. Serve with pasticada or any pasta sauce.