comfort gnocchi

my favourite gnocchi recipe

1/2 lb baking potatoes
1 1/2 cups to 2 cups flour
1 tsp salt
1 lagre egg well beaten

1-boil potatoes until fork tender but do not let skins split, about 30 min
2-remove skins while still hot

3-push through ricer and let cool on balking sheet spread out and sprinkle with  the salt.
4-after about 20 min when potatoes have cooled add the egg and mix together  then add 1 cup of the flour and mix until flour is absorbed but not too much as over kneading  will toughen the gnocchi, if needed  ( if dough is still too sticky to handle) add a little more flour and knead just until mixed

5-divide the dough into 3 equal parts and then divide each part in two again and roll to about 12 inches and cut into pieces of 3/4 inch
shape into gnochhi by rolling onto a fork to get the indented lines that will hold your pasta sauce!

Cook immmediately or flash freeze
when ready to cook the frozen gnocchi use more water than usual and cook in small batches so they do not stick.
sprinkle freshly grated parmesan
this recipe yields about 70 pieces