Potato Gnocchi

Ingredients

• 5 lb Idaho potatoes boiled and drained
• 2 c flour
• water enough to cover potatoes
• salt to taste

Directions

1. Boil potatoes until fork soft cool
2. Mash down very well Place on floured board and mix with flour
3. May require additional flour add gradually
4. Knead until smooth
5. Roll into thin rolls and cut 1 to 1 12-inches long
6. Press lightly with a fork Freeze on waxed paper in layers
7. When ready to heat boil in salted boiling water a handful at a time
8. Gnocchi are done when they float to top
9. Dont overcook