GNOCCHI: Potatoes Dumplings Recipe, small and soft memories of my Grandmother

Before starting with the recipe, I would like to give you some advice...the most importants for the success of the recipe:

• scorching your fingers peeling potatoes is necessary
• you have to get dirty as much as possible: fingers, t-shirt, table, everything is close
• it's normal to have doubts about the quantity of flour to use
• when you cut the loaves into dumplings, every 5 dumplings done, you have got to eat at least 3
• at the end the number of dumplings will be in abundant quantities compared to diners
• (seriously) although some also put the egg in the dough, I don't

RECIPE
1 let the potatoes boil
Take a large pot, put the potatoes into it, cover them with fresh water, and let them boil for 45 minutes.
Check the cooking with a fork, when they will be cooked, put them in a tureen, peel and squash them

2 add flour
Add to the still hot potatoes a few handfuls of flour, and knead the ingredients with your hands, until you get a soft but firm dough.

3 divide the dough into loaves, cutting them into small pieces, creating dumplings
Take a pastry board, covered it with flour, and on it cut the loaves into dumplings. Gradually create dumplings, put them in a tray, or in a plate, lightly floured to prevent sticking.

4 cooking
Pour in boiling salted water, when the dumplings rise to the surface, they are ready to be drained and served.
I recommend serving them with butter and sage.

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I know, it's a simple recipe, and not too fancy one.
I decided to share it whit you because of my special bond with it.
I hope you'll try making gnocchi

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