What are some good, easy recipes for potato gnocchi?

The best and easiest way to do make it is to mix your flour, egg, salt and potato together untill you have a firm ball. Take a little peice at a time and roll it into a little ball and run it down the back of a fork to give it its pattern. It should also be tubed shaped by then. Make sure the gnocchi dont stick to each other after you roll them. Put them in boiling water and when they float to the top they should be done. Strain off excess water.

The recipe for this is:

2lb of potatos.

2 cups flour

1 beaten egg

Salt to taste.

This is a pretty acurate recipe

3 medium russet potatoes (1 3/4 pounds total)

1 large egg yolk

2 cups unbleached all-purpose flour (or more as needed)

1/4 cup grated Parmesan

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

Pierce the potatoes a few times with a sharp paring knife and put them in the oven.

Bake potatoes until tender and cooked through, about 40 minutes.

When cool enough to handle (the hotter the potatoes, the lighter the gnocchi), peel potatoes and pass them through a ricer, if you don’t have a ricer you can use an ordinary masher.

Spread the potatoes on a baking sheet and let cool completely.

Once potatoes are cooled, gather them into a mound on a cutting board and form a well in the centre.

Put the egg yolk into the well and begin kneading the potato and egg together with both hands, gradually adding the grated Parmesan and enough of the flour to form a smooth but slightly sticky dough.

Keep in mind that the longer the dough is kneaded, the more flour it will require and the heavier it will become.

Roll the dough into finger thick strips and cut into 1/2-inch pieces.

Sprinkle the pieces lightly with flour.

Using the tines of a fork and the tip of your thumb take one segment and roll it downward toward the tips of the tines. This action will give your dumpling a deep indentation on one side and a ridged surface on the other.

Put the dumplings on a baking sheet lined with a floured kitchen towel.

Cook immediately or freeze.

To freeze the gnocchi, line a baking sheet with parchment paper. Spread a single layer of gnocchi on the parchment. Cover the layer of gnocchi with another sheet of parchment. Spread another layer of gnocchi on the parchment. Repeat with remaining gnocchi, finishing with a layer of parchment paper. Then wrap tightly with plastic wrap and freeze.

Assembly

Bring 6 quarts salted water to a rigorous boil.

Add the gnocchi, stirring gently and continuously with a wooden spoon.

Cook the gnocchi until they rise to the surface, about 1 minute.

After they rise to the surface continue cooking them for an additional minute.

Remove the gnocchi from the water with a slotted spoon or a skimmer, and transfer to the saucepan with the sauce.

Stir until the gnocchi are covered with the sauce.

Plate and garnish with freshly grated Parmesan, cubed smoked mozzarella and the shredded basil.

http://www.recipelink.com/mf/31/7399

Best wishes

Really? Can't you buy them already made?