Recipe type
Pasta, rice and soups
Ingredients
1 kg
yellow potatoes
500 gr
white flour
2
eggs
2 spoons
olive oil
to taste
salt
Boil the potatoes in their skins in salted water and as soon as they are cooked peel them and push them through a potato ricer; then add the flour, eggs and salt; knead for about ten minutes on a pastry board.
Form long, finger-thick rolls. Cut the rolls into 2 cm lengths and gently press them over the back of the fork with your fingers.
Drop the gnocchi in boiling salted water and drain them as soon as they rise to the surface. Serve with meat sauce.