Gnocchi

Serves 8. As is the case with most of the Italian recipes I publish, this recipe is a family recipe passed down through my mother's family who immigrated from southern Italy in the early 1900s. This recipe is oh, so simple that it's practically fool proof. However, the real secret to good gnocchi is in the rolling of each individual gnocchi noodle - it's a technique that only improves with practice. Proper technique results in a light, delicate noodle. 

1 C flour 

3 C potatoes 

1 egg 

Mix ingredients together to form dough. Place dough ball on cutting board and slice. Take first slice and roll on cutting board with palm of hand until long and thin (1/2" diameter). Cut into one-inch pieces. Take each piece and press first two fingers into dough and roll - resulting dumpling looks like a shell. Repeat until all dough is used. To cook: add dumplings to boiling water a few at a time. Remove noodles from water with slotted spoon when they float to the top.