2 lb. Russet potatoes
1 1/2 cups flour, plus more for dusting
7 tsp. salt
1 tsp. olive oil or melted butter
1 egg, lightly beaten
2 tbsp. grated Parmesan or Romano cheese

Boil potatoes, unpeeled, in salted water until fork tender (35-45 minutes). Pour off water and shake potatoes dry in still-hot pan. Force potatoes through a sieve or potato ricer (which removes skins oe manually remove skins if using a masher).

Let potatoes cool. Add remaining ingredients and knead gently, adding flour if needed to keep the dough from being tacky, but not enough to make it dry. The dough should be soft. Let rest, covered, for 10 minutes.

Pinch off a ball of dough and roll out into a log or rope, 1/2 to 3/4-inch thick. Cut into segments 3/4-inch long. Repeat until all of the dough has been used, keeping the cut pieces covered.

Using flour-dusted hands, roll each segment of dough against the tines of a fork so that lines mark the pasta and ridges form. Roll until each piece has curled into a near tube shape. A gnocchi board can also be used for this.

Drop the gnocchi (separated) onto parchment paper and allow to dry until ready to use (freeze if not using within 5 hours).

To cook, bring a large pot of salted water to boil. Cook about 2 cups at a time by dropping into boiling water. Gnocchi will sink at first. When they float, allow them to cook about another 40 seconds or so before sampling one to see if it is done.

When gnocchi are cooked, remove using a slotted spoon. Cover with your favorite pasta sauce and serve with freshly grated cheese.

Submitted by: CM