Boil the potatoes in their skins in unsalted water (or steam them) for 30–40 minutes until a knife slides in without resistance. Drain and let them steam dry for a minute.

Ingredients

• 1,000 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 350 gWheat flour, white, all-purpose, unenriched
• 50 mlBeverages, water, tap, drinking
• 4 lBeverages, water, tap, drinking not counted – removed
• 4 gSalt, table editorial addition

Method

1. Boil the potatoes in their skins in unsalted water (or steam them) for 30–40 minutes until a knife slides in without resistance. Drain and let them steam dry for a minute.
2. Peel the potatoes while still hot (hold them with a fork or cloth) and press them through a ricer onto a floured board. Spread them out and let the steam escape for 2–3 minutes.
3. Sprinkle most of the flour over the potatoes and work it in briefly by hand just until you have a smooth, soft, slightly sticky dough; do not knead for long, or the dough will toughen and the gnocchi turn hard. Keep the rest of the flour for dusting.
4. Divide the dough, roll each piece into a rope about 2 cm thick and cut it into 2–3 cm pieces. Roll each piece with your thumb over the back of a fork or the coarse side of a grater so it gets ridges and a dimple.
5. Bring 4 litres of water with 40 g of salt to the boil and cook the gnocchi in batches. As soon as they rise to the surface (after about 1–2 minutes), lift them out with a slotted spoon and toss them with the sauce at once.