Directions

1. 1. Note: If you are making the gnocchi ahead of time, they dry out in the refrigerator. However, they freeze well. Mix the gnocchi with about half a cup of olive oil to keep them from sticking to each other, put them in a resealable bag and then into the freezer. When you are going to use them, cook them straight from the freezer; they will hold their shape better that way.
2. 2. Wash the potatoes; put the whole unpeeled spuds in a pot and add water until it comes to about an inch or two above the potatoes. Add a liberal pinch of salt to the water and place the pot over medium high heat. After the water reaches a boil cook the potatoes until they are very soft, about 45 minutes. Transfer the potatoes to a colander in the sink and let them drain and cool for about 10 minutes before proceeding.
3. 3. Peel the potatoes and if you have a vegetable mill (or ricer), run the potatoes through it. If you don’t, grate them on to a plate and let them stand at room temperature for 10 minutes to dry out a little.
4. 4. Transfer the potatoes to a large bowl; sprinkle all of both types of flour over them. Add the egg and salt; use a fork to mix the ingredients. Squeeze the dough together and knead gently until a ball is formed. Knead gently for another three to five minutes until the ball is dry to touch.
5. 5. Set a spaghetti pot half filled with water over high heat.
6. 6. Start with a ball of dough and roll it into a 1/2 to one inch dowel. Cut the dowel into one inch long sections. Use a fork to make an imprint on top of each gnoccho.
7. 7. Drop the pieces into boiling water and cook until they float, about one minute. As the gnocchi float to the top of the boiling water transfer them to a colander, or paper towels, for a couple of minutes to let the water completely drain off.
8. 8. Mix with your favorite sauce and serve.