The more "simple" any dish, the more difficult it is to create a superbe result. To me, this is paricularly true when making the traditional italian Gnocchis. With a few simple tricks to follow, you will receive a fantastic, soft and flavourful Gnocchi. Add any sauce of your choice. My personal preference with Gnocchis is always melted butter with fresh salvia and generous amounts of grated parmigiano cheese.

1 kg Potatoes - Baked Potatoes
ca. 300 Gramms of white flour
2 whole eggs, losely mixed
2 pinches of Salt

Wrap the potatoes in foil as you were making baked potatoes and bake in the oven - 220 degress for 1 1/2 hours - or until soft. Take the potatoes out of the the foil and peel them. Try to peel them as warm as you can. It is crucial that the "dough" is still warm when processing. Press the potatoes through a potatoe press into a larg bowl. Add the eggs and salt - mix with your hands and add the four - little by little - make sure to use as little four as possible. Mix the dough when still warm - doen't overmix. The dough is ready when doesn't stick heavy to your hands. The conistany of the dough must still be quite soft - a bit softer in feel than a marshmellow.

Dust a baking sheet with some flour, so the Gnocchi's don't stick. Divide the dough in 4 parts. On a dusted wooden surface roll each part of the dough in a cylindrical and even roll. Cut even pieces of 1 1/2 cm from the roll - form balls between you hands and if available, roll the over a Gnocchi shaping wood. Put the Gnocchi's on the sheet and store in a cool and dark place.

Cook in slightly salted water. The Gnocchi are ready when the rise to the surface of the water.