3 med. potatoes
4 c. all-purpose flour
2 eggs
Salt
Tomato sauce
1 c. Ricotta or mashed cream cheese

Boil potatoes in jackets; peel; mash with fork. Add salt, flour and eggs to taste. Dough should be well mixed and fairly moist. Roll into sticks about 1/2 inch in diameter. Cut each stick into pieces about 1/2 inch long and press flat. Boil in pan of salted water for about 15 minutes. When gnocchi are done, the edges become translucent. Drain thoroughly in a colander.

Prepare the tomato sauce. Add dry gnocchi to the sauce. Stir in Ricotta and cook for 15 minutes longer. Makes 6 to 8 servings.