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Red potatoes 1 kg

Flour 00 300 g

Medium eggs 1

Fine salt q.b.

Reground durum wheat semolina q.b.

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1. To prepare the potato gnocchi, start with the boiled potatoes: in a large pot, place the potatoes and cover with plenty of cold water

   1 . From the moment the water is boiling, count about 30-40 minutes, depending on their size. Do the fork test and if the tends enter without difficulty in the middle then you can drain them. Crush the potatoes while they are still hot on the flour that you will have sifted on the pastry board and that you will have arranged in fountain 2; there will be no need to peel them because the skin will remain inside the potato masher. Then add the lightly beaten egg together with a pinch of salt 3 .

2. Knead everything with your hands 4 until you get a soft but compact dough

   5 . Remember that if you work them too much the gnocchi will become hard during cooking, so just knead the time necessary. Take a part of the dough and roll it out with your fingertips to obtain 2 centimetres 6 centimetres thick threads; to make it help yourself by flouring the pastry board, from time to time, with semolina. In the meantime, cover the remaining dough with a towel to prevent it from drying out.

3. Cut the fillets into 7 chunks and, making light pressure with your thumb, drag them on the dumplings to obtain the classic shape

4. If you don't have the rigagnocchi you can use a fork and drag them on the herds; also in this case, use semolina flour to prevent them from sticking. As you prepare the potato gnocchi, place them on a tray with a lightly floured towel, well spaced from each other

9 . If you intend to cook them, you can pour a few at a time in boiling salted water; as soon as the gnocchi come to the surface, they are considered cooked and therefore ready to be drained and seasoned.