Gnocchi Recipe

Directions:

1. Place the potatoes in a large pot, add enough water to cover and add 1 teaspoon salt. Cook until easily pierced with the point of a knife. When cool enough to handle, peel the potatoes then pass through a potato ricer directly into a large bowl. Add salt, pepper, egg, Romano cheese and flour. Start with about 1 cup of flour and add more a bit at a time as needed. You may not use the whole amount of flour: mix the dough together with your hands until it all sticks together. It will be a bit sticky.
2. Transfer the mixture to a lightly floured work surface and knead gently, adding a little more flour if the dough sticks heavily to the work surface or your hands. The dough should come together fully in no more than 4 or 5 minutes. The dough is ready when it is soft and just a bit sticky.
3. Cut the dough into chunks the size of a small apple or fist. Lightly roll out each chunk into a rope, using a back and forth motion with both hands. The rope should be about as thick as your thumb. Cut each rope into 1-inch pieces, dust lightly with flour and roll gently with a floured fork to create ridges, or simply dimple each piece a finger to create a little pillow .
4. Place prepared gnocchi on a baking sheet that has been lined with floured coffee filters or parchment. They can be cooked immediately or kept in the refrigerator overnight until ready to cook.
5. To boil the gnocchi, use a large pot with plenty of water, 5 to 6 quarts for 4 servings, so they will not stick together. Bring the water to a boil, add one tablespoon of salt and all the gnocchi. Do not stir. When they float they should be done. With a slotted spoon, remove floating gnocchi to a colander. Serve with sauce of your choice.