3 c. finely mashed potatoes
1 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. salt
1 tbsp. olive oil
2 eggs, lightly beaten

Boil potatoes in skins. Add flour, baking powder, salt, and oil to potatoes and blend with fork. Add eggs. Knead dough gently. Cut one piece of dough (about 1/2 cup) and roll on a lightly floured board into a cord 3/8-inch thick. Cut cord into 1 1/4-inch pieces. Set aside on a lightly floured pan.

Cook gnocchi by dropping in 3-quarts boiling salted water. Cook about 5 minutes after they return to the surface of the water. Remove cooked gnocchi with a slotted spoon, draining well. Keep water at a slow boil. Serve with gravy or butter.