Gnocchi Della Nonna Maria

• 1 kg potatoes (Holland ones work well, not too fresh — in Italy the gnocchi season is from September to March, i.e. not summer)
• 1 egg
• a little salt
• enough flour that it's not too sticky

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Wash the potatoes and place them in a pot, covered with water. Boil until a fork enters well. Peel and mash (a rather fine mash, seems finer than the mash I remember at home) and leave to cool outside of the fridge.

For one kg of potatoes, add one egg, a little salt, and enough flour that it's not too sticky. Knead all these things together. There is no need to knead a lot, requires a lot less than usual pasta. Should become one consistency very quickly. Divide into rolls about yay wide. About the thickness of Fee's thumb. Slice the rolls into little individual nubbins (1ish cm) which can be snuffled with a fork to look cooler. These should be placed on a floured tray or board, not on top of each other to ensure they don't stick.

Can be eaten at once, in which case: boil water and salt it. Place the gnocchi in a few at a time and fish them out when they bob to the surface. Nonna Maria placed them into a sieve above another bowl. Or you can boil and then place in a bowl in the fridge for the next day, or the freezer for the next week. When you simply re-boil them.

Gnocchi taste swell with ragù of meat, vegetables (like carrot, zucchini, and onions together) or butter and sage.