by VALERIA NECCHIO
You’ll need potatoes, flour, and salt.
Boil the potatoes until knife tender, about 20-30 minutes.
Drain potatoes and transfer to a hot pan to dry on all sides.
Let the potatoes cool slightly, then peel.
Make the dough by placing flour and salt on a surface, processing the potatoes through a ricer or strainer, then kneading it all together.
Roll out the dough into 1/2-inch wide ropes.
Cut the ropes into 1-inch pieces.
Form the gnocchi.
Boil the gnocchi until they float to the surface, about 2 minutes.
Top with sauce and serve.