Gnocchi

Ingredients:
- 3 pounds russet potatoes
- 2 cups flour
- 1 egg

Procedure:
- The most important thing is to get organized, because when the potatoes are done and it's time to mix and cook them, it gets hectic
- Don't peel the potatoes; boil them until done. If they are big, expect 45+ minutes. Test them with a fork, they need to be pretty tender.
- Take the potatoes out of the water and let them cool until they are just cool enough to work with your hands.
- Peel the potatoes, and on a big workspace, mash them with your hands. Mix in 2 cups of flour gently, form a well in the middle and crack the egg in the well.
- Mix the whole thing with your hands. It will be sticky, when well mixed and the stickiness goes away, they are mostly ready.
- The mixture needs to be kneaded, but not too much. 2 or 3 minutes is ok.
- This is where you need to be extra organized; boil a big pot of water, and fill another big pot with an ice bath.
- Put one batch at a time into the boiling water and boil until they float. This only takes a minute or two. One batch is maybe a dozen gnocchi.
- Take the done, floating gnocchi out and put into the ice bath.
- Repeat until all are done.

The gnocchi are now ready to reheat and eat. A nice way to reheat them is in a pan w/olive oil or butter.