Gnocci

18  ounces		russet potatoes
1		egg
3/4  cup		00 flour
1/2  teaspoon		salt

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Microwave potatoes for 7 minutes or until tender. Let cool. Pull off skins. Put through potato ricer.

Add beaten egg and salt and mix. Add flour, starting with 1/2 cup per 2 lbs of potatoes, gradually adding more until you reach the "right" consistency: too much flour will they are stiff and chewy, too little soft and mushy. Knead as little as possible to keep them tender.

Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Notes:

The amount of flour this recipe needs depends on how much water the potatoes absorb during cooking. If you boil them whole, they'll absorb a fair bit of water; if you boil them in chunks, they'll absorb even more. If you steam them, they'll absorb less, and if you microwave them, they'll absorb none at all. Start with one cup of flour and add more to the potato mixture as you knead it until the dough is dry to the touch (but not so dry that it crumbles). My experience is that two pounds of potatoes will take about a cup and a half of flour.