Potato Gnocchi

16 June 2010 - Needed: 750 grams (about three) baking potatoes, 1 tsp. sea salt, 120 grams plain white flour. Preheat the oven to 180 degrees Celsius. Prick the potatoes several times with a fork then bake in the oven for about an hour, or until soft. Peel the potatoes while hot then pass the flesh through a ricer. Mix in the salt and flour, and add more flour if the mixture gets too sticky. Divide the dough in four pieces. Work with one piece at the time, keeping the others covered with plastic wrap so they don't dry out. on a floured surface , roll the dough into a snake about 1cm in diameter. Cut into 1,5 cm lengths and shape each into an oval, Mark one side of the gnocchi with a fork without flattening it too much and cover with plastic wrap while working with the rest of the dough. Cook the gnocchi in a pot with salted water. Best to cook them in batches - they are ready when they float to the surface. Serve with sauce. .