Potado gnocchi are a quite famous Italian dish: it's prepared in the whole peninsula but more often in the North of Italy.
They could be dressed in many ways, the most commons are: tomato sauce, genovese pesto, bolognese sauce.
To make gnocchi you need (for about 4-5 persons):
2 lb whole potatoes unpeeled
2 cups flour
1 tablespoon salt
Place washed potadoes in a large stock pot filled with water and bring to a boil.
Cook until the potatoes are soft.
Peel immediately while potatoes are still hot (ok, I know it's not funny but the peeling is easier) then mash them on a work surface using a food mill.
When the potatoes are still warm (but cool enough to be handled), shape them in a mound with a hole in the middle and add inside the flour, the egg and salt.
Draw the ingredients together and mix to form a dough.
If the dough is sticky sprinkle a little more flour and work the loaf of dough. add flour and work again untill the dough is no longer sticky.
Cut the dough into four pieces. Sprinkle the work surface with a little flour, and place the first piece on it.
Roll the dough into one or two long sticks approximately 3/4 inch in diameter.
Cut the sticks in little pieces (about 3/4 inch each).
Roll the pieces along the the surface of a cheese grater.
Work this way every piece of dough, work always on a lightly floured surface.
Fill a stockpot with water, bring to a boil, and add salt.
When the water is at a fast boil, drop the gnocchi in.
The gnocchi will fall to the bottom of the pot: after about 2-3 minutes the gnocchi will come up to the surface, this mean they're cooked.
Drain them then saute' for few moments in a pan with the choosen sauce.
Add a spoon of fresh grated parmesan and enjoy your gnocchi!