Boil 5-6 LARGE POTATOES (YELLOW) in water without salt. Once cooked, peel and crush the potatoes. Add 1 TSP OF SALT to the potatoes.
Add 1 CUP OF SIFTED ALL PURPOSE FLOUR to potatoes (add the flour in three parts, you can always add more if the dough is still sticky, but don’t let it get too dry). Combine flour and potatoes, and knead for approximately 15 minutes or until rendered smooth.
Cut the dough into small pieces and roll each one into little rods (1 cm thick). Cut into little nuggets. Use your finger (or a fork) to make indents in each nugget (optional). Flour the gnocchi so they don’t stick. Add gnocchi to boiling water. When the water boils and the gnocchi float to the top, they’re ready to eat.
Potatoes after they’re peeled and crushed (pictured above).
The gnocchi dough cut and rolled into a rod (pictured above).
The gnocchi after they’re cut into little nuggets and indented (pictured above).
SIMPLE RED SAUCE:
Fill the bottom of your pan with EXTRA VIRGIN OLIVE OIL. Add CHOPPED ONIONS and cook until they are soft/transparent. Add 2 LARGE GARLIC GLOVES and 1 28 OZ CAN OF TOMATO PUREE OR CRUSHED TOMATOES. Add 2 LARGE STEMS (WITH LEAVES) OF BASIL (you can take this out at the end). Add a small handful of fresh or 1-2 TSP of dry PARSLEY. Add SALT AND PEPPER to taste. Simmer on low heat for 20 minutes.