Gnocchi

 Gnocchi is very delicate.  If you over mix it will make the gnocchi tough.  We want soft pillowy balls of gnocchi.

Ingredients:

3 large russet potatoes, about 1 1/2 pounds, baked, peeled and chopped.  Also soft enough to easily smash.

1 cup flour

1 tsp olive oil

1 tsp salt

pepper to taste

Pesto for serving

Method:

Mix potatoes in a bowl with all ingredients until a soft dough is formed.  Don't add too much flour, less is more, however if your dough is sticky add more until it is soft.  roll out to a finger width, then cut about an inch long.  Press and roll on a gnocchi press to achieve the fun design.

Prepare a pot of boiling salted water.  Boil gnocchi for 2-3 minutes, until they float to the top.  If a crispy gnocchi is desired, lightly fry in a pan with butter until crisp on top and bottom.

Serve with a yummy pesto.  There is nothing like homemade soft pillowy gnocchi, it's an art to be desired.