2 kg of potatoes
'5 cups of flour'
Salt to taste
2 kg of potatoes
'5 cups of flour'
Salt to taste
Cook the potatoes and mash them
Add the flour gradually
Knead until you get a smooth and pliable dough, adding more flour if needed
Form long, rounded strips with the dough (approximately 2 cm in diameter); cut into 2-cm pieces; dust with flour
Make a few small holes in each gnocchi with a fork
Fry in 8 liters of salted water for about 10 minutes
Drain and serve over a large platter with tomato sauce and sprinkle with grated Parmesan cheese.
