5 lb. potatoes
2 c. flour
6 qt. boiling water
3 tbsp. salt
4 c. tomato sauce
4 tbsp. grated Parmesan cheese

Boil potatoes until well done. Cool a little, peel and mash thoroughly. Place on floured board and mix well with flour. Some potatoes will require more flour than others. Knead potato dough well. Roll into finger-thin roll and cut into pieces 2 inches long. Press each piece lightly with fork. Place about 20 gnocchi in boiling salted water. When they come to surface, remove from water with strainer and place in serving dish. Keep water boiling briskly; repeat until all gnocchi are cooked. Add sauce, mix well, sprinkle with Parmesan cheese and serve. Serves 6.