View source for Gnocchi recipe 3

===Ingredients===
*2 pounds of russet potatoes 
*2 cups of flour 
*1/4 teaspoon of salt
*1 large egg.
===Direction===
#Preheat oven to 350 degrees.
#Bake potatoes until easily pierced with a fork (about 45 minutes).
#You can also boil the potatoes, but baking creates a drier dough and a lighter, fluffier gnocchi. #Let the potatoes cool slightly, then peel.
#Pass the potatoes through a ricer or grate them into a large bowl.
#Add the egg (slightly beaten)to the potatoes.Mix well with a wooden spoon.
#Add the flour to potatoes a little at a time, mixing well with a wooden spoon.
#Add just enough flour so that the dough doesn't stick to your hands.
#When all the flour has been incorporated, bring the dough together with your fingertips.
#Remove the dough from the bowl and place on a slightly floured surface.
#Knead the dough as you would bread dough.
#Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process.Knead for about 5 minutes.
#Form the dough into a ball and then divide it into 6 smaller balls.
#On a lightly floured surface, roll out the dough using your fingertips.
#The rope of dough should be about 3/4 inch thick.
#Cut the dough into 1 inch pieces.
#With your finger, gently roll the pressed dough back off the fork.This takes a little practice.
#If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.
#Place the gnocchi in a single layer on a lightly floured dish.
#To cook the gnocchi, place the dough into a pot of boiling water.
#After a few minutes the gnocchi will float to the top. 
#Continue to cook for one minute then remove and set aside.
#Serve the hot gnocchi immediately, tossed with butter and a little Parmesan cheese or with the sauce of your choice.
#Here I have sauteed mushrooms and corn with a little red wine and butter for an earthy sauce that make an excellent accompaniment to beef.