Ingredients (for 6 persons):
1 kg potatoes
200-250g flour
2 Eggs
1 Teaspoon Salt
Preparation:
Bake your potatoes in their skins until fork tender, then place on a plate until they are cool enough to handle.
Cut the potatoes in half, and scoop out the potato and press through a potato ricer into a bowl.
Add the egg, and slowly start adding the flour a little at a time, mixing well with your hands and continue until you have created a soft workable dough.
Knead gently only briefly until you have achieved a smooth, pliable if slightly sticky dough.
To shape the gnocchi, first break the dough into fist sized pieces, and roll each piece into a log about the thickness of your thumb on a lightly floured surface. Cut into 1 inch pieces and form the gnocchi. You can decorate them with a fork.
Place the prepared gnocchi on a lightly floured baking sheet and keep refrigerated until ready to use.
To cook, drop carefully into salted boiling water and remove immediately as they have all floated to the surface.
Drain and top with your sauce of choice.
Gorgonzola sauce:
200 g Gorgonzola
1 garlic clove
400 g cream
Salt and pepper