Serves 4

5 large russet potatoes

1 to 2 cup unbleached all-purpose white  flour

2 teaspoons sea salt

1. Preheat oven to 400-degrees F. Pierce the potatoes with a paring knife and bake them until tender, about one hour.

2. Peel the potatoes. Pass the potatoes through a food mill or potato ricer right onto a baking sheet. Sprinkle the potato pieces like snow to make sure the potato does not get crushed and they remain fluffy. Place the sheet in the refrigerator and cool the potatoes completely.

3. Transfer the cooled potatoes to a work surface. Sprinkle with salt and 1 cup of flour. Begin kneading the potatoes and flour. Knead for 2 minutes and add more flour if the dough is still tacky. Add flour only while the dough is tacky, but do not add more than is needed.

4. Roll the dough into a large log and cut it into 5 to 6 pieces. Cut each piece in half. Roll each piece into a long snake. Repeat with three more pieces, rolling each of them to the same width and length. Lay the 4 pieces side by side. Prepare a baking sheet with flour.

5. Using a bench or pastry scraper, cut the four logs into pieces (about ½-inch wide), flinging them onto the prepared baking sheet.

6. Bring a large pot of salted water to boil. Drop the gnocchi into the water. Allow them to float to the top and cook them until they puff up, about 2 minutes. Remove them from the pot using a slotted spoon and add them to a prepared sauce or saute them in olive oil. Season to taste with salt.

© 2010 Copyright Zsu Dever. All rights reserved.