1 kg potatoes
300 grams all-purpose flour
1 egg
salt
Boil in salted water the unpeeled potatoes (check doneness with a knife, if you get easily through the other side of the potato it is done). Let cool down. Peel them and mash them in a container with a potato masher.
Add the flour, the salt and the egg.
Mix well until smooth and soft. Add some flour if it is too sticky.
Make some rolls 1,5/2 cm diameter and cut lenghtwise at the same dimension. With you thumb, press them gently on a fork to give them the usual shape.
Put them on a clean and dry cloth sprinkled with abundant flour.
To cook the potato dumplings: pour the helping yourself with the cloth into hot boiling salted water (add 1 tbs of olive oil to the water before the potato dumplings this will help keeping them separate). Sitr gently and drain them with a perforated spoon once they come on the surface of the water. Top with the preferred sauce.
