2 cups riced potatoes (2 large, 4 medium russet potatoes)
2 cups all-purpose flour
Bring a large pot of salted water to a boil. Peel and cube potatoes then add to pot. Cook until tender but still firm, about 15 minutes.
Drain, cool and mash with potato ricer.
Combine 1 cup riced potato, 1 cup flour and egg in a large bowl.
Knead until dough forms a ball. Shape small portions of the dough into long "ropes". On a floured surface, cut ropes into half-inch pieces.
Bring a large pot of lightly salted water to a boil.
Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top.
Drain the gnocchi, top with your favorite sauce, and serve.
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