2 potatoes, scrubbed clean
Splash of olive oil
Splash of water
2 c unbleached white flour
1/2 t salt
Big ol' pan
Potato masher or immersion blender
1. Quarter potatoes and boil them until fork-tender.
2. Let them cool.
3. Remove skins-- I like to leave a few on for that "rustic" look, but you can't have a chunky dough here, at all.
4. Add oil and salt and splash of water to potatoes and mash the hell out of them! You want something completely smooth and lump free. It will probably get sort of gluey, but this is OK.
5. Add in flour a bit at a time, at first with a fork, and then kneaded in. Use your hands, it's the best tool for the job. Add more water if it's too dry.
6. Let dough rest for a few minutes to absorb the water-- half an hour is good.
7. Pinch or blob off bits of dough about an inch across onto a clean counter. You can coat your hands and the surface with flour if dough is too sticky.
8. Let them air dry for an hour or so, as it keeps them from sticking together in the pot.
9. Cook in boiling water until they float, or
9a. Lay out on baking sheet to freeze, then transfer to a plastic bag after frozen. (This will keep them from sticking together too badly). Once you want to eat them, cook in boiling water until they float, no need to thaw first.
The picture displays gnocchi with a chopped tomato, a big handful of chopped raw green beans, olive oil, and fresh oregano!