Potato gnocchi

Preparation:

Preparation: This is the classic recipe. Put the potatoes, well washed but not peeled, in cold unsalted water, boil them without leaving any undercooked parts, peel them, pass them through a potato masher. Salt them and, if you like, flavor them with nutmeg. Incorporate the flour and work on a floured surface until you obtain a compact and consistent but soft dough. Make small rolls the size of a finger that you will cut into regular pieces and roll on the flour scattered on the work surface to prevent them from sticking. If you like, you can rub them one by one on the tines of a fork or on the back of a grater. Place them on a floured cloth and let them dry for at least an hour. Cook them by throwing them into boiling salted water and removing them with a slotted spoon as they come to the surface.