This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (http://www.chefsilvia.com)

Potato Gnocchi
with fresh marinara and basil sauce.

7 medium potatoes (or one per person) cooked and mashed
Flour (semolina or unbleached white) approximately the same amount as the potato
Water (start with ½ cup)
Salt and pepper

Make a funnel with the flour. Place the potatoes in the center and sprinkle with salt and pepper. Add about ½ cup of water and mix. Continue adding water, a little at a time and mix. Keep adding more water until all of the flour and potato combine into a soft, pliable dough. Let the dough rest under a bowl for about ½ hour. Then, starting with a large slice of dough at a time, roll the dough under both hands forming a long approximately ½ inch thick rod. Cut the rod into 1 inch pieces and using your thumb make a grove in each piece by rolling your thumb into each piece. While you’re doing this, sprinkle a small amount of flour onto the board or surface that you’re working on to prevent stinking. Continue to make the rods and the gnocchi pieces, setting each one to rest on a cloth covered surface until all the dough is used.

Cook the pasta in a large pot of salted boiling water. Fresh pasta cooks quickly--about 3 to 4 minutes--and the gnocchi will rise to the surface when done. Drain and serve immediately with a fresh marinara sauce (see archived recipe) and slivers of fresh basil.