• After boiling the potatoes in salted water with the skins on until tender, let them cool for half an hour, then peel, cut in half, and mash with a potato masher directly on the work surface.
• Add the flour and begin kneading until you have a soft dough that isn’t too sticky. If it’s too sticky, work the dough quickly without adding more flour to keep it from getting tough.
• Using a knife or a pasta cutter, divide the dough into 5 or 6 pieces.
• Dust the work surface with flour and, one piece at a time, use your palms to shape the dough into rolls about 1.5 or 2 cm in diameter.
• From each roll, cut gnocchi about 1 cm long, or whatever size you prefer, and arrange them on a semolina-dusted tray.
• Cook in boiling, salted water until they float to the surface, then taste one; if it's soft inside, remove with a slotted spoon and add to the sauce pan or place directly on the plate over the stracchino fondue.

Food Tips

• Cook the potatoes with their skins on, starting with cold water. They’ll stay firmer that way.
• Store the gnocchi in the refrigerator for two days or in the freezer for one month.
• If you salt the cooking water, there’s no need to add salt to the gnocchi dough.