Gnocchi [NYOH-kee] are Italian potato dumplings that can be served with butter and cheese or richer sauces.

Boil and strain diced Idaho potatoes as for mashed potatoes. Put the boiled potatoes onto a clean surface and allow them to steam until very dry.

A bench scraper can be used to chop and spread the potatoes in order to allow them to dry more thoroughly.

Once the potatoes are very dry, mash them with a ricer or potato masher.

Form a well with the potatoes in the shape of a cone. Place the egg into the center of the well.

Sprinkle the flour all over the surface of the potatoes.

Begin kneading the potato, egg and flour.

A bench scraper can be helpful to scrape together the flour from your work surface.

If the dough seems too wet, you can add more flour in increments. Knead the dough about 4 minutes until the dough becomes smooth and homogeneous.

Lightly flour your work surface.

Cut a portion of the dough with the edge of the dough scraper or a sharp knife.

Place the piece of dough onto the floured surface. Roll the dough with your fingers until it becomes a 3/4-inch rope.

Cut the dough into 1-inch sections.

For a clean look, you may roll each portion of dough between your hands for form an oval ball.

Flick each ball down the back side of a fork. Put gentle pressure on the dough with your thumb.

The fork tines will create a ribs on one side.

The pressure of your thumb will create a dimple on the back side. These imprints will help the pasta hold the sauce it will be tossed into later.

Place small batches of shaped gnocchi into boiling salted water.

When the gnocchi float, they are done.

If the gnocchi will not be used immediately, coat them with oil until used. They can also be placed into a water bath for several minutes until cooled and then tossed in oil and stored for up to 48 hours.