Gnocchi

4 large russet potatoes (apprx 2 lbs.)

2 tsp salt

1 1/2 to 2 cups flour

Heat oven to 375

Make an incision along the potato. Roast for about one hour.

Allow potato to cool, but not all the way. The skin will come off easier if it is warm to hot.

Pass through a food mill or ricer. DO NOT MASH as this will over-develop the gluten in the potatoes.

On a bread board, add flour bits at a time. Knead only 2-3 minutes until smooth.

Take the dough and make a ball about the size of an orange. Roll into a dowel about as thick as your index finger. Cut into 1-inch pieces. Do that fork-tine thing. Will keep for a few hours uncovered in the fridge. Freezing not recommended.