Ingredients:
1 kg (2 lb) potatoes
300 g (10 oz) flour
60 g (2 oz) butter
2 eggs
salt
Preparation:
- 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.
If you boil the potatoes with the skin and when they are cooked you peel them, you do not have to worry about being over-cooked. Without the skin they turn out to be too starchy.