• 3 large baking potatoes
• 1-2 cups unbleached white flour
• salt to taste
• dash paprika
• dash grated nutmeg
• 2 tablespoons chopped fresh parsley

Peel the potatoes, cut in quarters, cover with cold water, bring to a boil, reduce heat, cover, and cook until tender.
Drain and mash.

To make the gnocchi, for each cup of mashed potato put 1 cup minus two tablespoons unbleached white flour in a bowl, and mix with salt (to taste) dashes of paprika and nutmeg, and the chopped parsley.

Add the warm potatoes and knead on a floured surface just until dough is well mixed and not sticky.
Let rest for 15 minutes.

Roll chunks of dough on floured board into logs about 1 inch thick.
Cut into diagonal slices about 3/4 inch thick.

Bring a large pot of water to the boil.
Add gnocchi.
After they rise to the surface, adjust heat and simmer for 10 minutes, uncovered.

Drain well and cover with your favorite pasta sauce.