Potato Gnocchi

Method

1. Place whole potatoes with skin in a pot and cover with cold water. Bring to a boil and cook for 30–40 minutes until fork-tender.
2. While still hot, pass the potatoes through a ricer or mash with a fork.
3. On a work surface, form a well with sifted flour. Place the riced potatoes in the center.
4. Add beaten egg and a pinch of salt. Quickly knead to form a smooth dough; do not overwork to avoid gluey gnocchi.
5. Dust the work surface with semolina. Cut off a piece of dough and roll into a rope about 2 cm thick. Cut into pieces to form gnocchi.
6. (Optional) Shape each gnocchi by rolling on a gnocchi board or with fork tines to create ridges.
7. Place the formed gnocchi on a cloth dusted with semolina.
8. Cook gnocchi in salted boiling water. When they float, remove with a slotted spoon and toss with your desired sauce.