4 medium to large potatoes (3 lbs -- so, if smaller potatoes, it will be one or two more).
2 cups of flour
1 large egg
I tablespoon olive oil
Let them cool for 10 minutes.
Mash the potatoes until no lumps.
Then use your hands (Obviously, wash your hands first!)
Combine everything really well until you have a big ball of dough.
It should fill two trays like the one in the photo. Feeds 4 to 6, but maybe less, depending on you.
When ready, boil water, big pot. You drop a few in the water at a time, maybe 15 at a time, and they are done when they float to the top.
Now, sauce…. I often just use butter (or butter substitute) and fresh sage.
But, last week, I whipping up this sauce...
Then added two chopped plum tomatoes (use every bit of juice), cooked them down a while, some basil, salt, pepper.
Poured over gnocchi and then squeezed lemon over it.
Then romano cheese, grated.
And I should have added — if you use butter and sage, also of course put grated cheese on top.