We never realized how easy it was to make Gnocchi. Add a pesto or light sauce and you have a lovely dinner.
Oceania’s Chef Biagio Gallo
Gnocchi
Ingredients: 
1 pound russet potatoes
1/2 teaspoon sea salt
1 to 1 1/4 cups all-purpose flour
1 egg, lightly beaten
Directions:
Place the potatoes in a large saucepan and cover with cool water. Bring to a boil and cook until the potatoes are fork tender, about 25 minutes. Drain.
While still warm, remove the skins from the potatoes and pass the potatoes through a potato ricer into a large bowl. Add the salt, followed by 1 cup of flour and the egg. Mix, adding flour as needed to create dough that is sticky but can be rolled with your hands.
Divide the dough in half and roll each half into a cylinder about 1 inch in diameter. Cut each cylinder into 1 inch pieces. You can cook these gnocchi pillows as they are, score them with a fork, or roll each pillow on a gnocchi board.
Bring a large pot of generously salted water to a boil. Add the gnocchi and cook until they float, about 1 minute. Drain and serve with your favorite light sauce.
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Marveous Mavens 