2 lbs whole baking potatoes
boil the potatoes
Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not over mix.
Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inches in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out.Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper.
As soon as all the gnocchi are ready, add to the soup and serve. You can also use this gnocchi as a dish. Cover with tomato sauce and cheese and bake in the oven. Delish .