1 kg. potatoes
2 eggs
200 g. flour
5 g. fresh yeast or 2 tsp. dried
Meat ragout or cheese

Boil the potatoes. When tender, mash while they are still hot. Add the yeast. Spread the mashed potatoes on a pastry board to cool. Add a pinch of salt, the eggs and the flour. Work the dough into small rolls about 2 cms thick. Cut these into small pieces and leave to stand for about 15 minutes. Lower the "gnocchi" into boiling salted water. As soon as they rise to the surface remove with a perforated spoon or ladle.

Serve with cheese and melted butter, or with a rich meat sauce.

Preparation time = 30 minutes. Cooking time = 10 minutes.

These are the foods I grew up with in an Italian Tyrolean family; with fond memories.