The first thing to do is to clean and wash the potatoes and, without peeling them, put them into a pot with salted water and let them boil.
Peel the steamed potatoes while they are still warm, then mash them and put them on a well floured working desk or tray.
Add a pinch of salt, some flour and knead together until the mixture is firm and soft at the same time.
Now add the egg and continue to knead until the dough is compact.
Then, divide the dough into many long strands/stripes, with a thickness of 2-3 cm each, and cut them to make your gnocchi on a floured surface.
Finally, practice the typical scorings by rolling each “dump” with the fork, and squeeze them a little, but not too much.
Let your gnocchi rest for about 15 minutes, then cook them in a pot with salty, boiling water and drain them when they rise up to the surface.
INGREDIENTS (serves 4):
1 kilo Yellow potatoes
250 grams Finest flour