- 5 cups (1.25 L) peeled and chopped potatoes
- 2 tbsp. (30 ml) butter
- 2 cups (500 ml) all-purpose flour
- 2 eggs, beaten
Boil potatoes until very tender. Drain thoroughly and mash. Add butter, flour, and beaten eggs and mix well. Let cool.
Turn onto a floured surface and roll each into a long sausage shape.
Cut into short pieces and press each piece with the back of a fork.
In a large pan of boiling salted water, cook the gnocchi in batches for about 2 minutes, or until the gnocchi rise to the surface.
Remove gnocchi from water with a slotted spoon.
Serve with your favorite tomato or cream sauces.