4 medium size potatoes
1/2 tsp. baking powder
1 1/2 c. flour
1 egg, well beaten

Pare and cook potatoes in salted covered pan. Cook until tender; drain and mash. Add baking powder, flour, and egg. Mix to a soft elastic dough. Turn on lightly floured board and knead. Break off small pieces of dough and roll on a floured surface so that you will have a roll about 1/2 inch in diameter. Then cut in pieces about 1 inch long.

Press each piece with a floured fork for a design. Bring to a boil 3 or 4 quarts water and slowly add the ngocchi's very gently and cook for 3 or 4 minutes and when they are to the top of the water, remove from water and drain well. Arrange on platter. Cover with your favorite spaghetti sauce. Sprinkle with grated Parmesan cheese.