• 4 medium potatoes, peeled and quartered
• 1 egg, lightly beaten
• 1 1/2 teaspoons salt, divided
• 1 3/4 to 2 cups all-purpose flour
• 3 quarts water
• spaghetti sauce, warmed

Place the potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and mash.

Place 2 cups mashed potatoes in a large bowl (save the remaining mashed potatoes for another use).  Stir in the egg and 1 teaspoon salt.  Gradually beat in flour until blended (dough will be firm and elastic).

Turn onto a lightly floured surface; knead 15 times.  Roll into the 1/2″ wide ropes.  Cut ropes into 1″ pieces.  Press down with a lightly floured fork.

In a Dutch oven, bring water and the remaining salt to a boil.  Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through.  Remove with a slotted spoon.  Serve immediately with spaghetti sauce.

YIELD:  6-8 servings