For 4 persons.
Boil 1 kilo of potatoes with their skin and sieve them with a potato masher.
Mix with approx. 300 gr. of flour (depending on the type of potatoes),
2 eggs and a pinch of salt.
Knead until it is smooth and well blended. Roll the potato mash into sticks, then cut them into pieces of 2 cm.
Using a fork make some thin lines on each dumpling, then put all of them into abundant boiling water and strain them as soon as they come to the surface.
Serve the gnocchi with melted butter and grated Parmesan cheese or with tomato and meat sauce.
Thanks to Chiara M. (Piedmont) for the text and pictures